The purpose of this study was to investigate the chemical components of Persea americana (West Indian race) after exposure to various pretreatments, as well as its stability on storage for six months at 4°C and - 20°C. Ripe Persea americana fruit were chosen and exposed to pre-treatments such as water blanching at 75°C, stem blanching at 70°C, 2 % brine at 50°C, and 2 % brine and citric acid at 50°C.The fruit pulp was then stored in pet containers at 40°C. and polypropylene containers at -20°C. For the following six months, the impact of various pre-treatments settings on pulp quality was studied every other month. The carbohydrate content of the West Indian race avocado was 10.75 %. Despite this, after six months of storage at 4°C, the carbohydrate level dropped to 6.32 %. The avocado pulp, on the other hand, contained the same quantity of carbohydrates after six months in the deep freezer. The avocado from the West Indian strain has a fat content of 13.63+0.60. For all of the pre-treatments, the fat content decreased when kept chilled. During storage, however, the protein level (2.57 +0.42) declined dramatically. It has been reduced to 1.41 %. On day zero, the samples' acidity varied from 0.30 % to 0.38 % citric acid. In the storage research, the change in acidity was larger for refrigerated storage than for deep freezer storage. On the control samples, the pulp had higher L* and b* values after fast pulping. This indicates that the pulp is yellower in color and contains more flavonoids and carotenoids. Furthermore, a negative 'a' value in the pulp (- 9.93) suggests the presence of green pigments such as chlorophyll. In refrigerated storage, the 'L' value decreased with time, reaching 38 in the sixth month. The value of 'a' increased from -9.93 on the first day to +8.44 by the sixth month. Even after 6 months in the refrigerator, scalding at high temperatures in water for 5 minutes kept the green color and brightness of the pulp, avoiding enzymatic browning.This research demonstrated that it is technologically feasible to preserve fruit for six months when properly handled.