Seasonal english market variations in the composition of South African and Israeli avocados

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Abstract
Avocados imported from South Africa in the summer and from Israel in winter were examined over a 12‐month period. The main changes over the seasons were a marked fall in the water content (South African from 78 to 50%, Israeli from 79 to 67%) with a concomitant increase in the amount of extracted oil (South African from 13 to 40%, Israeli from 11 to 23%). Apart from the oil, the amounts of protein, ranging from 1.2 to 2.4% (3.6–9.8% on the dry basis), and ash (approximately 1%) are higher than in other fruits. Avocados contain relatively little carbohydrate and the amount of sugars varies according to factors such as the time of picking and treatment prior to the analysis. The total sugars seldom exceed 1% and no sucrose was detected in any of the fruits examined. Oil is the major contributor to the energy value, which varies for all samples examined from 123 to 387 kcal per 100 g. As the fruit weight tends to show a seasonal fall the variation in the calorific value is not so great when calculated on a “typical half” which is the usual basis for dietary calculations. Formulae are presented for calculating the approximate calorific value from the oil content, and the oil figure from the water content.
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