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Heat-treating "Sharwil" avocado for cold tolerance in quarantine cold treatments.

Author(s) : SANXTER S. S., NISHIJIMA K. A., CHAN H. T. Jr

Type of article: Article

Summary

Chilling injury symptoms were reduced when "Sharwil" avocados (Persea americana Mill.) were held at 37 to 38 deg C for 17 to 18 hours and then air-cooled at 20 deg C for 4 hours before storage at 1.1 deg C until 14 days. In contrast, nonheated fruit developed severe surface discoloration and pitting. Chilling injury symptoms were reduced further when the heated fruit were stored in perforated polyethylene bags during 1.1 deg C storage. No treatment equaled or surpassed the quality of fruit in nontreated controls.

Details

  • Original title: Heat-treating "Sharwil" avocado for cold tolerance in quarantine cold treatments.
  • Record ID : 1995-3585
  • Languages: English
  • Source: HortScience - vol. 29 - n. 10
  • Publication date: 1994/10
  • Document available for consultation in the library of the IIR headquarters only.

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