A REVIEW ON AVOCADO FRUIT: DESCRIPTION, MORPHOLOGICAL CHARACTERISTICS, COMPOSITION, NUTRITIONAL BENEFITS AND PROPAGATION TECHNIQUE

The objective or aim of this review paper presents a review of the description, characteristics, composition, and nutritional benefits of avocado fruit (Persea americana). Avocado is also called one of the most important tropical fruits, as it contains beneficial nutrients which are less common in other fruits, as it contains high levels of protein, potassium, and unsaturated fatty acids. The fruit possesses health benefits mainly due to its composition, such as omega fatty acids, tocopherols, phytosterols, and squalene. It also functions in reducing cholesterol and preventing cardiovascular diseases. The researchers predict the benefits of avocado and its nutritional characteristics; their disposition is to increase the production and utilization of this raw material. In Pakistan, the avocado research started in 1955 at Hill fruit Research Station Sunny Bank Murree. This review paper also aims to highlight the current propagation technique of avocado which is currently used all over the world and also review the report on 2021 global avocado market production and what it will be its future expected.