HortScience · 1977 · 26 citations · 5 references
AgricultureHorticultural SciencesPlant SciencesCrop PhysiologyFruit SciencePomologyFruit PhysiologyFruit QualityFruit RipeningFruit StorageTemperature PhysiologyTemperature ResponsesFresh FruitsFruit SofteningFruit Softening BiochemistryFruit Softening MechanismsStorage Effects On Fruit QualityStorage Effects On RipeningStorage LifeTemperature Effects On Storage
Abstract The response of fruits of avocado ( Persea americana Mill.) to various temperatures was found to differ in the range 0° to 25°C. This temperature range was divided into 3 groups: 1) between 10° and 25°, the fruit softened at a rate which increases with increasing temperature; 2) between 5° and 8°C, fruit softening was inhibited and the fruit softened only after transfer to a higher temperature; and 3) between 0° and 4° storage life without the occurrence of chilling injury was limited.
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