Quality of ‘Lula’ Avocados Stored in Controlled Atmospheres with or without Ethylene1

Storage of ‘Lula’ avocados in controlled atmosphere (CA) of 2% oxygen (O 2 ) and 10% carbon dioxide (CO 2 ) at 50°F for 30, 45, and 60 days resulted in more acceptable fruit than storage in air at this temp for similar durations. The removal of ethylene from the storage chambers increased the percentage of acceptable fruits, especially in the lots stored 60 days. CA-stored avocados, when placed in air at 70°F, softened more slowly than similar fruits that had been stored in air, and those stored without ethylene softened more slowly than those stored with ethylene. Anthracnose decay was the primary factor affecting acceptability, especially during the softening period at 70°F