Morphological characterization of Persea americana Mill. var. ‘Hass’ selections outstanding in fruit yield and quality

Avocado (Persea americana Mill.), particularly the ‘Hass’ variety, is the main driver of Mexico’s agricultural exports due to its wide acceptance in international markets. However, within commercial orchards, phenotypic variability exists and can be exploited to identify outstanding selections for yield and quality. The characterization of such variants represents an essential tool for genetic improvement programs, germplasm conservation, and the selection of materials with competitive advantages.

The objectives of this study were: (1) to morphologically characterize ‘Hass’ avocado selections outstanding in fruit yield and quality, and (2) to evaluate fruit quality through the determination of dry matter and oil content. Morphological evaluations were conducted on leaves, flowers, branches, and fruits, using parameters such as length, width, weight, diameter, and shape, following international descriptor guidelines for avocado. In addition, fruit samples were analyzed for dry matter content by oven-drying at 70 °C, and oil content was determined by Soxhlet extraction and expressed as a percentage on a dry-weight basis.

Preliminary results indicate the presence of selections with heavier fresh fruits (280–350 g), above-average diameters, and dry matter percentages exceeding 28%. Furthermore, selections with oil content ranging from 18 to 22% were identified, which are associated with superior organoleptic quality and nutraceutical value. These findings highlight the intra-varietal diversity within ‘Hass’ and its potential for identifying elite genotypes.

In conclusion, the integration of morphological descriptors with physicochemical quality assessments allows differentiation of ‘Hass’ avocado selections with outstanding characteristics. This information is valuable for strengthening the production chain, providing scientific bases for genetic improvement, and contributing to the sustainability of avocado cultivation.