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2. Objective measurement of chilling injury in the mesocarp of stored avocado;Chaplin;HortScience,1982
3. Changes in ABA, phenolic compounds and polyamines and their relationship with mesocarp discoloration in ripening avocado (Persea americana Mill,) fruit;Cutting;J. Hortic. Sci.,1990
4. The effect of ethylene upon ripening and respiratory rate of avocado fruit;Eaks;Calif. Avocado Soc. Yearb.,1966
5. Ripening, chilling injury, and respiratory response of ‘Hass’ and ‘Fuerte’ avocado fruits at 20°C following chilling;Eaks;J. Am. Soc. Hortic. Sci.,1976