Browsing by Subject "chilling injury"

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Effect of methyl jasmonate and salicylic acid on quality preservation of 'hass' Avocado fruit during ultra-low cold storage

Monyela, Ngoako Frans. (2022)

The South African Avocado Industry has recently announced plans to expand exports into new markets, such as the United States (US). As a requirement for these markets, fruit of high quality must be stored at ultra-low ...
Evaluation of hot water and menthyl jasmonate treatments for mitigation of chiling injary to improve 'hass' Avocado fruit skin colour

Setagane, Lethabo (2020)

Avocado fruit ‘Hass’ harvested during early-season and exposed to temperature at 5.5°C for 28 d are susceptible to chilling injury (CI); and therefore, develop poor skin colour during ripening. In ‘Hass’ avocado fruit, ...

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