Evaluation of methyl bromide fumigation on avocado quality (AV24007)

This project will investigate how methyl bromide fumigation affects the quality and shelf life of Hass and Shepard avocados, aiming to improve post-treatment outcomes and maintain market access. Findings will help inform best practice handling and treatment protocols for both domestic and export supply chains. 

Challenges 

Maintaining avocado fruit quality during quarantine treatment is a key challenge for the Australian avocado industry. Methyl bromide fumigation, although effective for market access, can cause intermittent quality issues such as skin damage or reduced shelf life. With growing demand for high-quality exports, this project will provide industry with clear guidance on how different treatment schedules and pre-treatment conditions, like cold storage, impact avocado quality.  

Response 

To address these challenges, the project is conducting three trials comparing the effects of two commercial methyl bromide schedules on avocados with varying pre-treatment conditions. The trials will include standard quality assessments, shelf-life evaluations, and bromide residue testing. A Project Reference Group will help guide the research. By evaluating both cooled and non-cooled fruit before treatment, the project aims to identify handling strategies that minimise quality loss and maintain compliance with residue limits. 

Benefit 

The project will give avocado growers, packers, and exporters science-backed insights into how methyl bromide fumigation affects fruit quality and shelf life. These findings will help industry make informed decisions about treatment and handling protocols, reducing quality losses and improving market confidence. Ultimately, the results will support stronger, more reliable access to premium domestic and export markets, enhancing profitability and aligning with the strategic goals of Australia’s avocado industry.