Seasonal changes in oil content and its relationship with flavor in avocado fru its (Persea americana Mill)

José A. Olaeta C.1, Francisco Gardizabal I.1, Oscar Martínez de U.1

In fruits of different avocado cultivars, oil content was measured and flavor was evaluated every 15 days, starting on November 15,1981 and until physiological maturity was reached, ln alI the cultivars considered, correlation between oil content and flavor was higher than 0,93. The minimum oil content to harvest was 10% for Bacon, Zutano, Fuerte, Edranol and Hass and 13%, for Negra de La Cruz.

1 Facultad de Agronomía, Universidad Católica de Valparaiso, Casilla 4, Quillota.