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Abstract
Differences were found in the extent of freeze injury among ‘Fuerte’, ‘Hass’ and ‘Nabal’ avocados (Persea americana Mill.). Large ‘Fuerte’ fruit suffered more than small ones. Relatively high rates of ethylene production and of respiration were found in heavily injured fruit as soon as 1 day after harvest. Keeping quality of freeze-damaged fruit was reduced. It is concluded that the major processes involved in ripening, such as softening, respiration, ethylene production, and the activity of pectic enzymes, are enhanced in freeze-injured fruit.
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.
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’.