CHANGES IX 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 30 per cent. Lyon and Puebla are also very rich in fat, the 
best samples containing over 25 per cent. Blakeman, when mature, 
runs over 20 per cent, while Spinks, Sharpless, and Taft are just 
below that figure. Dickinson is low in fat, the best sample having 
less than 15 per cent. 
Taft has the smallest amount of fiber, the best sample showing less 
than 0.75 per cent. Sharpless and Spinks contain a little over 1 per 
