CHANGES IX COMPOSITION OF CALIFORNIA AVOCADOS. 17 
days. The rapid increase in fat content of this variety, however, 
ceased in December, and it seems evident that the fruits were in as 
good condition for eating at that time as in February. On the 
other hand, the Taft required only 6 days for softening in March, 
compared with 12 to 19 days in the previous months. The maximum 
fat content here was not reached until May, however, and the fruit 
was perhaps ready to eat in April. The Lyon sample for March 
required S days to soften, whereas previously from 12 to 19 days 
had been required. The maximum fat content was not reached 
until Ma}', and the fruit was not in satisfactory eating condition 
until April. It would thus appear that the period required for 
softening is only an approximate indication of a satisfactory con- 
dition for harvesting. 
While the fruit of several of the standard varieties was not avail- 
able in sufficient quantities for satisfactory completion of the tests, 
enough data were secured from the analyses of Fuerte, Lyon, and 
Taft to throw some light on the changes which took place as the 
fruit matured. 
Specific gravity of the fruit does not vary with maturity. With 
one of the varieties there is a possible tendency toward a lower 
specific gravity in the samples as the fruit becomes thoroughly 
mature, but this is not the general rule. For instance, with the 
Fuerte, both the fresh and storage samples tend to decrease in den- 
sity as the season advances. Starting with a specific gravity of 
0.99 or 1, they decrease in a more or less irregular way until the 
final samples show a density of about 0.96. Most of the other 
varieties, however, show no such tendency, and it may even be said 
that the tendency is toward an increase in density as the season 
advances. 
The edible matter increases in all varieties as the fruits mature, 
but there seems to be no satisfactory line of demarcation which 
indicates maturity. 
The amount of moisture, of course, varies inversely with the 
amount of fat and therefore decreases with maturity. 
The percentage of ash in avocados is relatively small. While it 
increases with maturity, it is hardly possible to formulate a test 
with this figure as a basis. 
Protein is also higher later in the season than when the fruit is 
immature. This constituent seems variable, however, and there- 
fore less available for standardizing purposes. 
The fat or oil of the avocado, of course, is its chief constituent, 
and when it has reached its maximum there is no doubt that the 
fruit is mature. The question arises, however, as to how long 
before this point is reached the fruit can be harvested with satis- 
factory results as far as eating and storage qualities are concerned. 
