Non-destructive estimation of flesh oil content in avocado (Persea americana Mill.) using fluorescence images from 365-nm UV light excitation.

The flesh oil content (OC) is a crucial commercial indicator of avocado maturity and directly correlates with its nutritional quality. To meet export standards and optimize edible characteristics, avocados must be harvested at the appropriate stage of physiological maturity. The significant variability in OC during maturation, without any external morphological indicators, poses a longstanding challenge.