Abstract
No increase in peroxidase activity was observed in ‘Fuerte’ avocado fruits which showed chilling injury symptoms as a result of storage at 0 or 2°C. Peroxidase activity in the fruit declined along with fruit softening during the ripening process. It is suggested that peroxidase acitivity in avocado fruit mesocarp has no role in the development of the chilling injury disorder appearing as dark patches on the skin of the fruit.
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