Skip to main content
Presentation

Technologies and practices to reduce avocado bruising

Publication date: 26 October 2018

The project team gave this presentation on their research into factors increasing bruising in avocado to regional meetings as well as firmness predicting tools for fruit, during 2018.

This resource was produced as part of the Hort Innovation Avocado Fund project Supply chain quality improvement – technologies and practices to reduce bruising (AV15009).

Technologies and practices to reduce avocado bruising
PDF 2095 KB