REDUCED HEAT-SHOCK PERIOD OF SHARWIL AVOCADO FOR COLD TOLERANCE IN QUARANTINE COLD TREATMENT

A reduced heat shock period for 'Sharwil' avocado (Persea americana Mi ll.) before quarantine cold treatment is described. The shortened heat pretreatment period of 8 to 12 hours, rather than the originally reco mmended 18 hours at 38C, is effective in reducing chilling injury symp toms when the pulp is at less than or equal to 2.2C during 16 days of storage. The reduced durations and the range of pretreatment hours aff ords packinghouses greater efficiency and more flexibility and will re duce handling costs relative to the longer exposure.