research article
Temperature changes in Fuerte avocado from tree to market
authors
C. D. Gustafson, Agricultural Extension Service, University of California
publication information
California Agriculture 18(10):7-8. DOI: 10.3733/ca.v018n10p7.
author affiliations
C. D. Gustafson is Farm Advisor, Agricultural Extension Service, University of California, San Diego.
abstract
Abstract Not Available – First paragraph follows:
The Fuerte avocado often turns black as the fruit nears the ready-to-eat stage in certain years. Some losses from this dark discoloration occur at the retail stand while other fruit purchased at the store discolors and softens at home and the housewife often throws the fruit away. This situation has curtailed consumer demands for the avocado especially in markets farther away from California, where this black discoloration is present to an even greater degree.
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