148 



Pomona College Journal of Economic Botany 



ularly prominent in the Guatemalan type. Some varieties have a skin so thick 

 and tough that it could almost be called a shelly while many of the Mexican vari- 

 eties have a skin so thin and papery that the fruit when fully ripe will scarcely 

 bear handling. A good tough skin will cut down the loss of fruit in transit to 

 the minimum. 



9. Flavor 



As with all other fruits, there is considerable difference in the flavor and 

 quality of avocados. This is^ of course^ a point which must be given first con- 

 sideration^ as a fruit of inferior quality would be undesirable in the extreme, even 

 though it possessed all the other essential characteristics. Those containing the 

 highest j)ercentage of oil are naturally the most desirable from an economic stand- 

 point^ and having the highest percentage of fat they are ordinarily the finest 

 flavored. Sometimes there will be found fibres or "strings^" (fibro-vascular bun- 

 dles) extending through the flesh from base to apex, and this is a very objection- 

 able feature. It is, fortunately, rarely met with in the larger varieties. 



10. Seed 



The seed should be tight in the cavity. It has been found that in shipping 

 loose seeded fruits, the seed in transit pounds the walls of its cavity and causes 

 considerable injury to the flesh. This is a difficulty seldom met with in Mexican 

 varieties, but often encountered in Florida. In size the seed should, of course, be 

 as small as possible. In time a seedless variety will no doubt be developed, as 

 has been done with the orange and other fruits. 



