CHANGES IN COMPOSITION OF CALIFORNIA AVOCADOS. 15 



DISCUSSION OF RESULTS. 



COMPOSITION OF STANDARD VARIETIES TESTED. 



The averages of the analyses of the standard varieties of the 

 avocado can not well be used as a basis for comparison, for the 

 reason that samples from some trees were taken while the fruit was 

 immature and those from other trees only when the fruit had become 

 almost ripe. Table 1 was arranged, therefore, to show the order 

 in which each variety ranked with respect to each constituent. The 

 rank is based on either the maximum or minimum figure obtained. 

 The maxima are given in the case of weight, edible matter, protein, 

 and fat; the minima in the case of skin, seed, and crude fiber. When 

 the differences are small, these figures should not be given too much 

 weight, as the relative position of the variety might be changed by 

 another set of data obtained from trees differently located. It might 

 be better, therefore, to rank the varieties by groups only. 



When mature, Sharpless, Spinks, and Blakeman average well over 

 a pound to the fruit; Lyon, Fuerte, Taft, and Dickinson, while often 

 reaching a pound in weight, average less, usually about 13 or 14 

 ounces. Puebla averages about 8 ounces in weight. 



Fuerte and Sharpless have the greatest proportion of edible matter, 

 more than 80 per cent. Lyon, Blakeman, Puebla, Spinks, and Taft 

 have between 70 and 80 per cent. 



Puebla and Fuerte show less than 6 per cent of skin; Blakeman, 

 Spinks. Sharpless, Taft, and Lyon range from 7 to 10 per cent; and 

 Dickinson exceeds 18 per cent. 



Fuerte and Sharpless have the smallest seeds, with Dickinson and 

 Lyon next, each of the four varieties having less than 10 per cent of 

 their weight in seed. Taft and Blakeman run below 15 per cent, 

 while Spinks and Puebla exceed that figure. 



When protein is considered, Lyon is the outstanding variety, 

 having more than 4 per cent. In any attempt to increase the pro- 

 tein content of the avocado by bud selection, therefore, this fruit 

 must be considered. When mature, it contains more protein than 

 any other variety yet examined. Spinks, Fuerte, Puebla, and 

 Blakeman are rich in protein, having more than 2 per cent, while the 

 remaining three varieties fall below that figure. 



Fuerte leads all other varieties in fat content at maturity, having 

 almost •';<> per cent. Lyon and Puebla are also very rich in fat, the 

 best samples containing over 25 per cent. Blakeman, when mature, 

 inns over 20 per cent, while Spinks, Sharpless, and Taft are just 

 below that figure Dickinson is low in fat, the best sample having 

 dan L5 per cent . 



Tuft has the -in. dies) .iinoiint of liber, the hest sample showing less 

 than 0.75 per cent. SharpleSE and Spinks contain a little over I per 



