I came across the below a few days ago and thought others might find it of
interest. Cold storage is of considerable interest to growers and
produce brokers, as it lengthens the season, and may allow entry
of fruit into markets that are effectively closed at present by long
refrigerated quarantine requirements (e.g., South Korea).

So, the technique below (or a similar method) MIGHT eventually become
common practice, at least in certain markets or seasonally.

Tom Billings

 =======================================================

    Woolf, A B.
      Reduction of chilling injury in stored 'Hass' avocado fruit by 38
degrees     C water treatments.       Hortscience, v.32, n.7, (1997): 1247-1251.

Abstract:
      'Hass' avocado (Persea americana MU.) fruit were heat treated
      in water at 38 degree C for 0 to 120 minutes, and stored at 0.5
      degree C for up to 28 days. After storage, fruit were ripened
      at 20 degree C and their quality evaluated. External chilling
      injury (CI) developed during storage in nonheated fruit. Skin
      (exocarp) sectioning showed that browning developed from the
      base of the exocarp, and with longer storage, this browning
      moved outwards toward the epidermis. Longer durations of hot
      water treatment (HWT) progressively reduced CI; 60 minutes was
      the optimal duration that eliminated external CI, while best
      maintaining fruit quality. Concomitantly, electrolyte leakage
      of heated skin tissue increased approximateseq 70% during
      storage, whereas electrolyte leakage of nonheated skin tissue
      increased approximateseq 480% over the same period. Thus,
      significant protection was conferred by HWTs against low
      temperature damage to avocados and these effects are reflected
      in the morphology and physiology of the skin tissue.