HEAT-TREATING SHARWIL AVOCADO FOR COLD TOLERANCE IN QUARANTINE COLD TREATMENTS

Chilling injury symptoms were reduced when 'Sharwil' avocados (Persea americana Mill.) were held at 37 to 38C for 17 to 18 hours and then ai r-cooled at 20C for 4 hours before storage at 1.1C for greater-than-or -equal-to 14 days. In contrast, nonheated fruit developed severe surfa ce discoloration and pitting. Chilling injury symptoms were reduced fu rther when the heated fruit were stored in perforated polyethylene bag s during 1.1C storage. No treatment equaled or surpassed the quality o f fruit in nontreated controls.