Avocado fruit were ‘heat shocked’ to condition
the fruit against chilling injury which would normally
occur as a result of a cold treatment (Nishijima
et al., 1995). The ‘heat shock’ is not
considered a part of the quarantine treatment for
fruit fly disinfestation but results in fruit of improved
quality compared to cold-treated only
fruit. Heat shock treatment was conducted in a
heat chamber designed and constructed by the
University of Hawaii-Manoa, College of Tropical
Agriculture and Human Resources (CTAHR) at
the Waiakea Research Station in Hilo, Hawaii.
The heat chamber was described in previous studies
(Hara et al., 1997).