Abstract

Avocado is a unique fruit in which of seven-carbon (C7) sugars (notably D-mannoheptulose and perseitol) dominate the carbohydrate profile at harvest. Despite growing interest in sugar-mediated ripening processes, limited comparative data exist across cultivars. This work characterises the dynamic changes in non-structural carbohydrates in the mesotecarp of three commercially relevant avocado varieties—Bacon, Fuerte, and Hass—across four defined ripening stages, from unripe to overripe, with five biological replicates per stage. Using a validated hydrophilic interaction liquid chromatography–mass spectrometry (HILIC–MS) method, we quantified five key sugars and assessed their evolution through ripening. Concentrations varied among the studied samples within the following ranges: D-mannoheptulose, 0.4–49 mg/g dry weight (DW); perseitol, 0.5–23 mg/g DW; glucose, 0.8–5.3 mg/g DW; fructose, 0.6–4.5 mg/g DW; and sucrose, 0.5–3.4 mg/g DW. C7 sugar levels consistently declined, while C6 sugars increased—primarily between the intermediate and ready-to-eat stages—with distinct cultivar-specific patterns. Bacon maintained elevated C7 concentrations for a longer period; Fuerte exhibited a rapid transition from C7 to C6 sugars; and Hass displayed a more gradual and balanced shift. Multivariate analysis (partial least squares discriminant analysis, PLS-DA) effectively discriminated between cultivars at each ripening stage, confirming cultivar-specific metabolic signatures. These findings offer new insights into avocado carbohydrate metabolism, emphasising variety-dependent pathways that could inform breeding strategies, optimise postharvest ripening protocols, and support the nutritional characterisation of different avocado cultivars. © 2025 by the authors.