. The avocado in California . gt;-. Oh &. CM CO CO > ?4H .2 bo bt> bC rt rt ^ rt 03 ^ rt q G o3 fH fH •H -3 fH b3O fH y: 09 > a CS • rHr—1 CD cd •|H1—4 ooCO •|Hi-H CD CD CO a o3 n CD H-3 •rHrC3 CDO nrt H->fH o rrt fH o fH Eh 03 en rt N < S -. -c< O CO os o rH (M CO ?<*< to co i- GO + z; rH rH <M <M <M CM CM fM CM (M CXI 398 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION The tables are replete with interesting points, all very favorableto the avocado. The total dry matter in the edible portion is, innearly every instance, greater than that noted for any fresh
. The avocado in California . gt;-. Oh &. CM CO CO > ?4H .2 bo bt> bC rt rt ^ rt 03 ^ rt q G o3 fH fH •H -3 fH b3O fH y: 09 > a CS • rHr—1 CD cd •|H1—4 ooCO •|Hi-H CD CD CO a o3 n CD H-3 •rHrC3 CDO nrt H->fH o rrt fH o fH Eh 03 en rt N < S -. -c< O CO os o rH (M CO ?<*< to co i- GO + z; rH rH <M <M <M CM CM fM CM (M CXI 398 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION The tables are replete with interesting points, all very favorableto the avocado. The total dry matter in the edible portion is, innearly every instance, greater than that noted for any fresh average for the avocado is per cent. The nearest approachto this figure is found in the banana, with about 25 per cent drymatter. It must be remembered, however, that while there may notbe so much difference in the total solids of the two fruits in question,there is a great difference in the nature of the nutrients. Sugar andstarch predominate in the banana as against fat in the Fig. 8.—The Challenge has a thick, hard shell; rough, shiny surface,rather large seed, and fair quality of flesh. The original tree is produc-tive, about 2500 fruits having been picked in 1915. Size of fruit, 3i/> by3% inches. It has been stated that the protein per cent in all fruits is lowaveraging less than 1 per cent. It will be seen from the table thatthe minimum figure for protein, per cent, is nearly equal to themaximum indicated for fresh fruit, per cent, noted for figs andcurrants. The maximum, per cent, corresponds somewhat closelyto the protein content of some dried fruits. In three varieties theprotein is present in excess of 3 per cent; in ten varieties considerablyabove 2 per cent; while the average for the 28 varieties is per , therefore, may be said that so far as protein in fresh fruits isconcerned, the avocado stands far in the lead. The carbohydrate content of the avocado, with the exception ofseedlings Nos. 5 and
Size: 2183px × 1145px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookidavocadoincal, bookyear1915
