Objective Measurement of Chilling Injury in the Mesocarp of Stored Avocados1

Authors:
Grantley R. Chaplin CSIRO Division of Food Research, P.O. Box 52, North Ryde, New South Wales, 2113, Australia and School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, New South Wales, 2033, Australia

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R. B. H. Wills CSIRO Division of Food Research, P.O. Box 52, North Ryde, New South Wales, 2113, Australia and School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, New South Wales, 2033, Australia

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Douglas Graham CSIRO Division of Food Research, P.O. Box 52, North Ryde, New South Wales, 2113, Australia and School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, New South Wales, 2033, Australia

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Grantley R. Chaplin CSIRO Division of Food Research, P.O. Box 52, North Ryde, New South Wales, 2113, Australia and School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, New South Wales, 2033, Australia

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R. B. H. Wills CSIRO Division of Food Research, P.O. Box 52, North Ryde, New South Wales, 2113, Australia and School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, New South Wales, 2033, Australia

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Douglas Graham CSIRO Division of Food Research, P.O. Box 52, North Ryde, New South Wales, 2113, Australia and School of Food Technology, University of New South Wales, P.O. Box 1, Kensington, New South Wales, 2033, Australia

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Contributor Notes

Received for publication Oct. 6, 1981. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.

Commonwealth Scientific and Industrial Research Organisation.

University of New South Wales.

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