The minimum fat richness of avocados necessary for marketing of the fr
uit is 8%, although after vegetative maturation values of about 20% or
more are reached, the values depending on the variety. In the period
between harvesting, when commercial maturity is reached, and full matu
ration, not only is the fat content increased but changes also occur i
n the fat composition, the unsaturated fatty acids increasing while th
e amount of saturated fatty acids decreases.