VIEW ARTICLE

Low-Oxygen High-Carbon Dioxide Controlled Atmosphere Storage for Control of Anthracnose and Chilling Injury of Avocados. Donald H. Spalding, Research Plant Pathologist, Subtropical Horticulture Research Station, U.S. Department of Agriculture, Agricultural Research Service, 13601 Old Cutler Road, Miami, Florida 33158 ; William F. Reeder, Biological Technician, Subtropical Horticulture Research Station, U.S. Department of Agriculture, Agricultural Research Service, 13601 Old Cutler Road, Miami, Florida 33158. Phytopathology 65:458-460. Accepted for publication 7 November 1974. DOI: 10.1094/Phyto-65-458.

Controlled-atmosphere (CA) storage of fruit of cold-sensitive avocados (Persea americana ‘Fuchs’ and ‘Waldin’) in 2% O₂ + 10% CO₂ for 3-4 weeks prevented development of both anthracnose (Colletotrichum gloeosporioides) and chilling injury at 7.2 C. All fruit were acceptable for consumption after storage in the CA followed by softening in air at 21.1 C, whereas none were acceptable after storage in air. Controlled atmospheres of low-O₂ (2%) without CO₂ or high-CO₂ (10%) with normal-O₂ (21%) were more effective than air alone (21% O₂), but not as effective as the combination of 2% O₂ + 10% CO₂ for control of decay and chilling injury. The CA reduced, but did not prevent, chilling injury of Fuchs avocados at 4.4 C, and decay was much higher at 10.0 C than at 7.2 C. Waldin avocados stored in 2% O₂ + 10% CO₂ at 7.2 C were 80% acceptable after storage for 6 weeks followed by softening at 21.1 C, a storage period three times the average storage life in air.