Chilling Sensitivity of Avocado Fruit at Different Stages of the Respiratory Climacteric1

Abstract

Chilling sensitivity of ‘Fuerte’ and ‘Hass’ avocados ( Persea americana Mill.) is a function of the stage of the climacteric. The least sensitive stage is postclimacteric where fruit can be kept at 2°C for 6 to 7 weeks. ‘Hass’ avocados on the climacteric rise and at the climacteric peak were most sensitive to chilling and showed injury after 19 days of treatment at 2°. Postclimacteric fruit could be transferred to 2° at 36 to 48 hours after the climacteric peak. The time preclimacteric fruit could be held at 2° varied during the picking season but could be as long as 30 days.