PEAKfresh® USA
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Ripening and associated softening of avocados can be delayed by quickly pre-cooling the fruit immediately after harvest and placing the fruit in a ethylene free storage environment. This is critical where long storage periods are required or where field temperatures are high 25°C (77°F). Forced air is generally carried out within 24 to 48 hours or sooner after harvest. Hydro cooling of Hass verity is also used commercially and the target temperature recommendations vary between 5°-15°C (41°- 53°F) and may be influenced by the emphasis on whether fruit should be graded with condensation or not.
Avocados produce ethylene and the ripening process will accelerate if exposed to a buildup of natural ethylene or ambient ethylene. There are a number of different cultivars of avocado and all of them vary in sensitivity to chill damege. The popular Hass and Fuerte varieties have a medium range of sensitivity to chill injury.
Recommended Post Harvest Temperatures
Fuerte variety 7º – 10ºC (44º – 50ºF) 90% humidity
Hass variety 5º – 12ºC (41º – 53ºF) 90% humidity.
Packaging Method
Properly pre-cooled mature avocados can be stored in bulk in PEAKfresh carton liners for around three weeks prior to packaging into trays. This application provides a reasonable level of humidity and a degree of protection against excessive ethylene gas damage. Mature avocados can also be packed using PEAKfresh vented box liners and stored for around six weeks. Ripe fruit stored under ambient temperature conditions has a life of around three to six days. The optimum ripening temperature for mature fruit is l6ºC (60ºF).
Storage Temperatures
Fuerte variety 7º – 10ºC (44º – 50ºF) 90% humidity
Hass variety 5º – 12ºC (41º – 53ºF) 90% humidity
Important Please Read
All recommendations for the use of PEAKfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of PEAKfresh and no liability for indirect or consequential damage can be accepted. We recommend that PEAKfresh products be trialed under local conditions before introduction to large scale commercial applications.