The Influence of Ripening Temperature on ‘Hass’ Fruit Quality

Previous research demonstrated the importance of temperature management during avocado (Persea americana Mill) fruit ripening; however this work was focused on maintaining the fruit at elevated temperatures continuously during the ripening process. We examined the influence of short duration high temperature, as could occur during commercial ripening, on subsequent ‘Hass’ fruit quality. Fruit were held at various temperatures ranging from 18 – 35C for different durations in the presence or absence of ethylene following harvest and storage at 5C. Our results indicate that the most uniform fruit ripening occurs at 20C. We report on the influence of temperature, primarily on the incidence of fruit decay, uneven ripening and eating quality of ‘Hass’ avocado.