Differences were found in the extent of freeze injury among 'Fuerte', 'Hass' and 'Nabal' avocados (Persea americana Mill.). Large 'Fuerte' fruit suffered more than small ones. Relatively high rates of ethylene production and of respiration were found in heavily injured fruit as soon as 1 day after harvest. Keeping quality of freeze-damaged fruit was reduced. It is concluded that the major processes involved in ripening, such as softening, respiration, ethylene production, and the activity of pectic enzymes, are enhanced in freeze-injured fruit.