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A reduced heat shock period for 'Sharwil' avocado ( Persea americana Mill.) before quarantine cold treatment is described. The shortened heat pretreatment period of 8 to 12 hours, rather than the originally recommended 18 hours at 38C, is effective in reducing chilling injury symptoms when the pulp is at ≤2.2C during 16 days of storage. The reduced durations and the range of pretreatment hours affords packinghouses greater efficiency and more flexibility and will reduce handling costs relative to the longer exposure.

Reduced Heat Shock Period of `Sharwil' Avocado for Cold Tolerance in Quarantine Cold Treatment