Avocados were packed into vented cartons
(three cartons for infestation studies and seven
cartons for quality studies), heat shocked at 38°C
(air) for 10–12 h in the heat chamber, transferred
and cooled in a cooling room at ca. 21°C until
pulp temperatures were B28°C. Avocados not
subjected to heat shock were held at room temperature
(22–23°C).