Widely targeted metabolomics analysis reveals dynamic changes in metabolites of 'Hass' avocado during postharvest ripening period.

Avocado (Persea americana Mill) is a climacteric fruit harvested at the green stage that ripens postharvest to become edible. The 'Hass' cultivar, known for its rich, buttery flavor and pear-shaped appearance, was studied for metabolite changes during postharvest ripening using UPLC-MS/MS approach. The 16-day ripening period could be divided into three stages: evolution (days 1-9), edible ripe (days 10-15) and overripe (day 16). A total of 1397 metabolites were identified across 13 classes. Among them, amino acids transitioned from conjugated to free forms, while sugars converted to monosaccharides, enhancing savory and sweet tastes. The concentration of certain secondary metabolites like terpenes, coumarins, and alkaloids increased, likely supporting antimicrobial defense, alongside a substantial increase in lipid content. Additionally, 20 compounds were screened as markers for edible ripeness. This study provides valuable insights into avocado postharvest ripening and offers references for optimizing shelf-life.