Reduction of chilling injury in avocados stored in sealed polyethylene bags

K.J. Scott, G.R. Chaplin

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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