Avocado handling best practices
Proper avocado handling is essential to maintain quality, extend shelf life, and ensure consumer satisfaction.
From harvesting to market preparation, every step in the supply chain plays a crucial role in preserving the fruit’s texture, flavor, and nutritional value.
Careful harvesting techniques help prevent bruising, while proper post-harvest handling, storage, and transportation minimize spoilage and maintain freshness.
Additionally, effective ripening management and pest control contribute to delivering avocados in optimal condition.
The following best practices provide a comprehensive guide to handling avocados efficiently, reducing post-harvest losses, and ensuring high-quality produce reaches consumers.
Harvesting Practices
Avocados should be harvested at the correct maturity stage to ensure optimal quality. The fruit should be picked using specialized clippers to prevent stem-end damage, and careful handling is required to avoid bruising. The best time to harvest is during the cooler parts of the day to reduce field heat.
Post-Harvest Handling
After harvesting, avocados should be handled with minimal impact to avoid internal bruising, which can lead to premature ripening. It is important to remove field heat by quickly transferring the fruit to shaded storage before further processing.
Cleaning and Sorting
Avocados must be cleaned to remove dirt and contaminants before grading. Sorting should be done based on size, external appearance, and defects. Any damaged or diseased fruits should be removed to maintain overall quality.
Packaging Best Practices
Proper packaging prevents mechanical damage and extends shelf life. Avocados should be packed in ventilated cartons or crates, ensuring they are not overfilled. Packaging should also provide protection against moisture loss and physical damage during transport.
Storage Conditions
Ideal storage temperatures range from 5°C to 13°C, depending on the avocado variety and intended market. Storing at too low a temperature can cause chilling injuries, while high temperatures can accelerate ripening and spoilage.
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