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Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of "Hass" avocado fruit.

Author(s) : D'AQUINO S., PIGA A., CONTINELLA G., AGABBIO M.

Type of article: Article

Summary

Late-harvested Hass avocado fruits were stored at 5 deg C for 0, 2, 4 or 6 weeks after being conditioned at 38 deg C for 0, 12, 24 or 36 hours. Results of this study indicate thet Hass avocado fruits do not tolerate exposure to 38 deg C for longer than 24 hours, and that even shorter times of exposure may cause heat injury.

Details

  • Original title: Effect of prestorage high temperature conditioning on fruit quality, respiration and ethylene production of "Hass" avocado fruit.
  • Record ID : 1998-2941
  • Languages: English
  • Source: Adv. hortic. Sci. - vol. 10 - n. 3
  • Publication date: 1996

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