Temperature Sensitivity of Avocado Fruit in Relation to C2H4 Treatment

Avocado fruit (Persea americana Mill. ‘Fuerte’) were stored in air with or without C2H4 treatment (100 ppm) at 6°, 9°, 12°, 14°, 16°, 20°, 24°, 27°, 30°, and 34°C. During the storage period, respiration was measured by an automated continuous gas flow system. Fruit stored in air for more than 20 days at 6° developed chilling injury as indicated by gray discoloration of the mesocarp tissue. At high temperatures (30°, 34°), avocado fruit ripened abnormally, showed considerable surface pitting, and had poor flavor. When fruit were stored with 100 ppm C2H4, tissue discoloration was severe below 12°, which implied that chilling sensitivity of avocado fruit increased with C2H4 treatment. Fruit, whether stored with C2H4 or not, showed breaking points around the same temperature region on an Arrhenius plot, suggesting possible involvement of other mechanisms in addition to phase changes of membrane lipid components.