CALIFORNIA AVOCADO ASSOCIATION 



85 



STUDIES ON THE COMPOSITION AND NUTRITIVE 

 VALUE OF SOME SUB-TROPICAL FRUITS 



Prof. M. E. Jaffa and F. W. Albro, University of California 



Avocado 



The accompanying tables indicate the chemical and physical analyses 

 of the avocado and other sub-tropical fruits that have been completed at 

 our station laboratory since the last meeting of the Avocado Association: 



A. Avocado 



B. Guava 



C. Sapote 



D. Feijoa 



The main part of the report submitted herewith refers to work 

 done on the avocado. The tables are arranged according to varieties 

 rather than chronologically, as the latter seems to be the more logical way 

 of presenting the results of our investigations. Tentative conclusions drawn 

 by previous studies would seem to be pertinent at present writing. While 

 it is true that the larger fruit appeals to the public and commands a higher 

 price, it must be remembered that it is not the larger fruit that contains the 

 highest percentage of oil; in fact, the reverse is true as indicated by the 

 following tabular statement: 



Weight 



Weight 







Fruit 



Seed 



Seed 



Oil 



grams 



grams 



Per Cent 



Per Cent 



Large — 









1060 



399 



38 



13.1 



877 



127 



14 



16.1 



800 



90 



11 



13.5 



733 



76 



10 



15.7 



928 



93 



10 



13.4 



626 



107 



17 



18.5 



669 



80 



12 



16.4 



730 



181 



25 



15.9 



705 



110 



16 



14.1 



560 



86 



15 



11.81 



Weight 



Weight 







Fruit 



Seed 



Seed 



Oil 



grams 



grams 



Per Cent 



Per Cent 



Small — 









169 



11 



7 



22.6 



158 



43 



27 



26.1 



260 



37 



14 



29.1 



168 



36 



21 



31.6 



80 



25 



30 



25.4 



148 



37 



25 



27.9 



123 



29 



22 



26.7 



150 



31 



20 



25.5 



181 



22 



12 



29.1 



218 



45 



20 



27.6 



