CHANGES IX COMPOSITION OF CALIFORNIA AVOCADOS. 21 



clear whether this is the result of chemical changes occurring during 

 storage or merely of the loss of some other constituent in the fruit. 

 In this connection it is to be noted that the loss of sugar accompanies 

 the increase in fat content and that there is also a decrease in unde- 

 termined matter in the storage samples. These losses are not always 

 uniform, however, or in proportion to the increase in fat. When it 

 is recalled that the analyses were necessarily made on different fruits, 

 small inconsistencies can be explained by individual variations in 

 the fruits. The loss is not due wholly to evaporation of water, for 

 the differences are maintained when the data are stated on the water- 

 free basis. 



There is some loss in weight in avocados on storage, but the loss of 

 water by evaporation from the pulp is offset by the decomposition 

 of other material. Undoubtedly sugar or at least substances of 

 similar nature are transformed rapidly and are no longer calculated 

 as sugar when the immature fruit is allowed to soften. Such changes 

 often amount to well over 50 per cent of the sugar found. This sub- 

 ject will need further careful study before many questions can be 

 answered. As far as the present investigation goes, it is sufficient 

 to conclude that there appears to be a decided increase in fat content 

 and decrease in sugar content and undetermined matter during the 

 storage of immature avocados. These changes are less marked in 

 the case of the storage of mature fruits, which sometimes show a 

 reversal in the order of the change. 



With the amount of work so far accomplished, it is impossible to 

 attempt to recommend a maturity standard on any of the varieties 

 of the avocado. The work here reported covers but one season and 

 one locality for each variety. The data on several of the varieties 

 are decidedly meager. 



In the search for promising seedlings and varieties, many miscel- 

 laneous samples have been examined in the Laboratory of Fruit and 

 Vegetable Chemistry. Samples of special interest are those of the 

 Guatemalan varieties introduced by the Office of Seed and Plant 

 Introduction of the Bureau of Plant Industry, not a few of which 

 now in bearing in California. 



These samples, the results of the analysis of which are given in 

 Table 0. include the following varieties: Pankay S. P. I. 44785, Benik 

 S. P. I 1 1626, Mayapan S. P. I. 44680, Cantel S. P. I. 44783, Nimlioh 

 S. P. !. Ill 10. Lamal S. P. I 43476, Cabnal S. P. I. 44782, Tertoh 

 P. I. 1 1856, Kanola S. P. I. 4356p, and a Chilean seedling S. P. I. 

 -I.'; 17.",. Of these Pankay, Benik, IVCayapan, Lamat, and Cabnal were 

 are in May, when the first samples were obtained. Cantel and 

 Tertoh were qoI mature al thai time, and there is some doubt as to 

 the maturity of the first samples of Nimlioh. Kanola dad every 



pearance of being mature in February. The second sample of 



