EFFECT OF THE HARVEST STAGE ON THE QUALITY AND CIIILLING INJURY RESISTANCE OF AVOCADO CV. HASS

Abstract

Avocado fruits cv. Hass harvested in October, January and March, were stored at two different temperatures (5°C and 2°C) for 2, 4, and 6 weeks. Fruits were observed for their susceptibility to chilling injury, taste, quality and maturation capacity. Storage at 5°C during 4 and 6 weeks induced chilling injury which was also influenced by harvest season. Best taste quality and ripening capacity were attained in fruits held at 2°C.