Abstract
SummaryThe storage behaviour of avocado cvs Ettinger, Fuerte and Hass was studied at 2.2°, 4.4°, 6.6° and 8.8°C for 0, 1, 2, 3, 4 and 5 weeks. Ettinger stored well for one week at 4.4°, 6.6° or 8.8°C, Fuerte for three weeks at 4.4°C and Hass for three weeks at 2.2° or 4.4°C. Chilling injury, internal darkening and the time required for ripening after removal to 20°C were the limiting factors determining the storage temperature and period for each cultivar. Chilling injury symptoms were visible during storage and not only after removal to 20°C. Internal darkening, observed at both chilling and non-chilling temperatures, increased with length of storage. Weight loss during storage or after removal did not cause any detrimental effect on quality. Ettinger was the most sensitive cultivar to chilling injury and Hass the least sensitive. The response to temperature of the three cultivars differed from that reported for same cultivars in other countries, depending on temperature and length of storage.
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