Corpus ID: 73539464

NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY

@inproceedings{Dixon2003NEWZA,
  title={NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY},
  author={John Dixon},
  year={2003}
}
  • John Dixon
  • Published 2003
  • Biology
  • New Zealand (NZ) ‘Hass’ avocados are exported from August to March. Little is known about the effect of maturity on NZ avocado fruit quality and sensitivity to chilling injury. We report on two trials, avocados were harvested early, mid and late season and stored either at temperatures ranging from 2°C to 7.5°C for 28 days or at 4°C for different storage durations with fruit removed every seven days for up to 42 days. The maturity of the fruit affected the incidence and severity of rots and… CONTINUE READING

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    MODE OF ACTION OF WATER LOSS ON FRUIT QUALITY OF 'HASS' AVOCADOS

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