Abstract
Chilling injury symptoms were reduced when `Sharwil' avocados (Persea americana Mill.) were held at 37 to 38C for 17 to 18 hours and then air-cooled at 20C for 4 hours before storage at 1.1C for ≥14 days. In contrast, nonheated fruit developed severe surface discoloration and pitting. Chilling injury symptoms were reduced further when the heated fruit were stored in perforated polyethylene bags during 1.1C storage. No treatment equaled or surpassed the quality of fruit in nontreated controls.
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