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The Hass variety was discovered by horticulturist Rudolph Hass in La Habra Heights, California, in 1926. It was patented in the United States in 1935. Its origin focuses on a hybrid mostly between Guatemalan and Mexican races, with Guatemalan traits predominating. It does not come from a specific known mutation, but from a chance seed selection that resulted in a tree with fruits with rough skin, superior flavor and yield compared to the rest. Since its obtaining it has spread worldwide as the leading commercial variety.

Characteristics

The Hass tree reaches medium to vigorous size, with a semi-erect canopy and open branches. The leaves are petiolate, medium-sized, green and glossy. Flowering is type A. The fruit has a pear shape, medium size, approximately 140 to 400 grams, with thick, rough, green skin that darkens to black when ripe. The seed is medium to small in size, occupying around 15-16 % of the fruit weight. Creamy pulp, greenish-yellow in color near the pit, with a fiberless texture and intense flavor, with nutty notes. The lipid content ranges between 17-20 % under optimal conditions and the minimum commercial dry matter is established at around 21-23 %. Brix degrees at ripening usually range between 5 and 8 depending on origin and storage.

Harvest season

In the Comunitat Valenciana the Hass harvest begins approximately in December-January and can extend until March, although there are early or late occurrences depending on the specific area. The ripe fruit can remain on the tree for several days or even weeks without losing quality considerably, which allows harvesting to be staggered. The optimal window for fresh marketing runs from December-January to March, which is when the fruits meet good dry matter, color and texture ideal for the market.

Culinary uses

Hass is mainly suitable for fresh consumption due to its creamy texture and intense flavor, ideal for guacamole, toast, salads, dips and cold sauces. It is also eaten simply cut with salt or combined with citrus or tomato, very present in Mediterranean cuisine. Its pulp is also suitable for light processed products such as creams or purées, although it is not typically used for juice. Due to its flavor and texture, it is the preferred variety for applications where spreadability and fatty presence are sought.

Agronomic notes

Hass has good productivity but often shows alternation if not managed well. It is sensitive to extreme cold below 4-5 °C and to fungal diseases such as soil fungi or Botryosphaeriaceae in branches. In the Comunitat Valenciana the seedlings are established with moderate planting frames (for example 6×5 m) to allow ventilation and pruning. In postharvest it requires careful handling, cold chain, harvesting when it has the minimum dry matter content and use of official calibers. The main commercial limitations include fruit size comparatively smaller than some varieties, the need for a high percentage of dry matter, sensitivity to irrigation management and water stress, and increasing future pressure from competitors in other countries to maintain prices.