AVOCADO - Tropical Fruits - page 155

the Spaniards in about 1650. Distribution to the African and Asian tropics
occurred during the 1700s and 1800s. The fi rst recorded importation into
Florida was in 1833, into California in 1848 and into Hawaii during the early
19th century. By 1855, avocado trees were common in gardens of Oahu and
were distributed to the other islands of the Hawaiian chain (Yee, 1978). It is
now widely distributed throughout the tropics and subtropics, but the use of
the fruit dif ers in dif erent areas. Although the avocado has been available
in most South-east Asian countries, it has not been cultivated widely, due to
a preference for many other fruits. The main producers are Mexico, the USA,
Indonesia, Dominican Republic, Colombia, Chile, Peru and Brazil, with Mexico,
Chile, Israel, Spain and South Africa being the main exporters and Peru trying
to join this group.
The West Indian race is adapted to the humid tropics and is very chilling-
sensitive, with some salinity tolerance. The fruits of the West Indian race
are small with medium-thin, leathery skin; low oil content; loose seed and
maturing 160-240 days after fl owering (Table 7.1). The closely related
Guatemalan race is postulated to have originated at somewhat higher
elevations in Guatemala and adjacent areas, based on abundance of wild
populations (Fig. 7.1). Leaves of cultivated types of this race are not anise-
scented; Popenoe (1920) reported anise-scented wild forms. This race has
some cold tolerance and the fruit has a thick, tough skin that remains green
until maturity. The Mexican race is predominantly found in the higher

Table 7.1. Comparison of selected characteristics of three horticultural races of
avocado (Bergh, 1975; Bergh and Ellstrand, 1986).
Trait West Indian Guatemalan Mexican

Climate Tropical Subtropical Semi-tropical

Cold tolerance Least Intermediate Most

Salt tolerance Most Intermediate Least

Leaf anise Absent Absent Present

Young leaf colour Pale yellow Green with red tinge Green

Mature leaf colour Pale green Dark green Dark green

Bloom to fruit
maturity

5-9 months 10-16 months 6-9 months

Size Variable (to large) Variable (intermediate) Variable (to

small)

Colour of fruit Green or reddish Green Often dark

Skin thickness Medium Thick Very thin

Skin surface Shiny Rough Waxy bloom

Seed size Variable Small Large

Seed cavity Variable Tight Loose

Oil content Low High Highest

Pulp fi bre Less common Less common Common

Pulp fl avour Sweeter, milder Rich Anise-like, rich