Freeze Injuries in Avocado Fruit1

Abstract

Differences were found in the extent of freeze injury among ‘Fuerte’, ‘Hass’ and ‘Nabal’ avocados ( Persea americana Mill.). Large ‘Fuerte’ fruit suffered more than small ones. Relatively high rates of ethylene production and of respiration were found in heavily injured fruit as soon as 1 day after harvest. Keeping quality of freeze-damaged fruit was reduced. It is concluded that the major processes involved in ripening, such as softening, respiration, ethylene production, and the activity of pectic enzymes, are enhanced in freeze-injured fruit.