Reduction of chilling injury in avocados stored in sealed polyethylene bags

Authors

  • K.J. Scott N.S.W. Department of Agriculture, c/o CSIRO Division of Food Research, North Ryde, 2133, Australia
  • G.R. Chaplin CSIRO Division of Food Research, North Ryde, 2113, Australia

Abstract

Avocado fruit (cvs 'Hass' and 'Fuerte') harvested during three successive seasons and subsequently stored in air for up to eight weeks at temperatures between 4° and 7·5°C were seriously affected by chilling injury. Similar fruit sealed in polyethylene bags showed little or no injury.

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Issue

Volume 55 Number 1

Section

Research Papers