Induction of Chilling Injury in Stored Avocados with Exogenous Ethylene

Fruit of avocado ( Persea americana Mill.) were stored for up to 6 weeks in air or ethylene-enriched air at low temperatures. In one experiment, opposite ends of intact fruit were exposed individually to ethylene-enriched air. The severity of chilling injury of ripened fruit was significantly greater in fruit or fruit ends exposed to low ethylene concentrations.