Symptoms are that the flesh has turned grayish brown, the skin appears hot and dark, and the out-of-wareness consequences cannot be properly softened. Cold-sensitive varieties show cold damage at 12.5°C and below 10°C they are very sensitive to cold damage. Cold-resistant varieties are sensitive to chilling when the temperature is lower than 4.4°C, and can be gradually chilled at 4.4°C. Atmosphere storage can reduce the cold damage of avocado. Post-harvest vacuum calcium treatment can also reduce chilling damage.