THE EFFECT OF DELAYED COOLING ON THE POSTHAR-VEST LIFE OF AVOCADO (PERSEA AMERICANA CV. HASS)

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  • 1 Dept. of Botany and Plant Sciences, University of California, Riverside, CA 92521

In southern California, avocados are often left in the field for up to 12 hours after harvest. Fruit in the bin may reach up to 40C during the summer months and may take up to 24 hours to cool to the recommended storage temperature. A study was conducted using `Hass' avocados over two growing season during the months of July and August to determine the effect of delayed cooling on fruit quality. Fruit were held at 20, 30 or 40 C for 0, 6, 12 or 24 hours before storage at 5C for 0, 2, 4, or 6 weeks. Fruit quality was determined by flesh firmness, time to ripe, vascular and flesh discoloration and the presence or absence of decay. The level of damage seen in storage varied with the harvest. Overall, after 4 or 6 weeks in storage, there was a considerable increase in either vascular or flesh discoloration and decay especially when fruit had been held at 30 or 40C prior to storage. The results indicate that harvested avocados should be kept as cool as possible in the field and that fruit should be processed within 12 hours for storage periods greater than 2 weeks.

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