The present data show that the oil content and the
fatty acid composition of the oil change differently with
the avocado varieties, harvesting time and post-harvest
ripening period. The data are important in providing
information about the oil and fatty acid composition of
avocado fruit during maturation to decide the proper
harvesting time. The present study also indicates that there are no significant changes in oil content of the fruit
within the first four days during the post-harvesting
ripening period; however, there were statistically significant
but not nutritionally important changes in fatty
acid composition of the avocado oil.