INTRODUCTION
Avocado is a widely appreciated “superfood” thanks to its high content in numerous bioactive compounds including carotenoids, fatty acids, vitamins, flavonoids, and other polyphenol metabolites (1). The increasing awareness of the avocado’s health benefits has led to an incredible global upward trend in avocado demand in the past two decades. Production in non-native countries such as Spain, Portugal, and Italy is on the rise, driven by the impressive increase in avocado demand in Europe. European cultivation, minimizing physical distancing of imports, brings several environmental advantages such as less transportation and less need for inventory storage (2). However, a side effect of a high production rate is the significant amount of wastage that is inevitably produced along the supply chain. Among the causes of food loss, the impact of rigid cosmetic standards in terms of shape, size, and colour of products, plays a major role in the rejection process at the farm level (3). Thus, up-cycling of avocado fruits that do not meet imposed aesthetic standards but still have plenty of bioactive compounds represents a good strategic approach to tackle the food waste phenomenon (4, 5).
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