The Response of Avocado Fruits to Different Storage Temperatures1

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Abstract
The response of fruits of avocado (Persea americana Mill.) to various temperatures was found to differ in the range 0° to 25°C. This temperature range was divided into 3 groups: 1) between 10° and 25°, the fruit softened at a rate which increases with increasing temperature; 2) between 5° and 8°C, fruit softening was inhibited and the fruit softened only after transfer to a higher temperature; and 3) between 0° and 4° storage life without the occurrence of chilling injury was limited.

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