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Low-temperature conditioning treatments reduce external chilling injury of 'Hass' avocados.

Author(s) : WOOLF A. B., COX K. A., WHITE A., et al.

Type of article: Article

Summary

The potential for low-temperature conditioning to reduce external damage of 'Hass' avocados was examined. Avocados harvested in early summer were conditioned at temperatures of 4, 6, 8, 10, 12 and 15 °C for a period of 0, 1, 2, 3, 4 or 5 days before 3 weeks storage at 0 °C. Three days after removal from cold storage, external damage was rated, and internal quality assessed after ripening at 15 °C. The optimum temperature/time combinations were 6 or 8 °C for 3-5 days prior to 0 °C storage. Ripe-fruit quality was also highest in these treatments.

Details

  • Original title: Low-temperature conditioning treatments reduce external chilling injury of 'Hass' avocados.
  • Record ID : 2003-2403
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 28 - n. 1
  • Publication date: 2003/04

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