HortScience · 1973 · 21 citations · 1 references
AgricultureCrop SciencesPlant SciencesCrop PhysiologyFruit SciencePostharvest PhysiologyChilling InjuryFruit PhysiologyFruit RipeningFruit StorageRipeness AssessmentStorage PhysiologyChilling Injury EvaluationCold Storage RegimeLow-temperature PhysiologyPostharvest Cold StorageRipening TemperatureStorage Effects On Fruit QualityStorage Effects On RipeningTemperature Effects On Storage
Abstract Response of ‘Ettinger’, ‘Fuerte’, and ‘Nabal’ avocados ( Persea avocado Mill.) to 0, 2, 4 and 6°C at various stages of ripeness was tested. No damage appeared during cold storage and shelf-life when firm avocado fruit was stored at 0, 2, 4 and 6° for 1, 2, 3, 4 and 6 weeks, respectively. Fruit placed in cold storage when semi-firm or soft was more tolerant to low temperature than firm fruit There was no relation between the duration of cold storage at 0, 2, 4° and subsequent length of self-life at 14°; on the other hand, the longer the storage at 6°, the shorter the shelf-life. Chilling injury, although initiated during cold storage, did not become apparent until during the post-storage shelf-life period. ‘Nabal’ was more tolerant to low temperature than ‘Ettinger’ and ‘Fuerte’.
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