Maturity Studies of Avocado Fruit Based on Picking Dates and Dry Weight

Abstract

Abstract Avocado (Persea americana Mill.) fruit from various locations in California were analyzed for oil and subjected to taste tests every 2 weeks throughout the fruiting season over a period of 5 years. Oil content at acceptable taste differed among cultivars, and the 8% requirement was too low to serve as a good maturity standard for many cultivars. While the date of acceptable taste of fruit grown at the same location was not significantly different from year to year, it varied significantly among and within the widespread avocado production areas. Dry weight, which was highly correlated with increasing oil content, was evaluated as a maturity index. The dry-weight analysis with a microwave oven was much easier than determining oil content. The average dry weight at 8% oil (the existing legal standard in California) was 19.4% for ‘Bacon’, 19.1% for ‘Fuerte’, 19.8% for ‘Hass’, 18.9% for ‘Pinkerton’, and 18.4% for ‘Zutano’ fruit. Dry weight at acceptable taste was 20.0% for ‘Bacon’, 21.0% for ‘Fuerte’, 22.8% for ‘Hass’, 20.0% for ‘Pinkerton’, and 20.2% for ‘Zutano’.