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An initial study (unpublished data) showed that avocados would tolerate a fungicidal dip (0.5% benomyl at 50C) for 3 min before being stored at 1C for at least 20 days. These fruit ripened normally with no evidence of chilling injury (CI). Storage at 1C for this duration will provide quarantine security against Queensland fruit fly (Qff) (U.S. Dept. Agriculture, 1985), a priority pest in some markets.

High-temperature Dip and Low Temperatures for Storage and Disinfestation of Avocados