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General Produce

Avocados

Common Packs:

Cartons filled by count ranging from 16 to 96.

Grades:
 

  • No. 1
  • No. 2
Receiving Inspecting:
 

Unripe: Fruit should be free of bruises and hard or soft spots.

Ripe: Yields to gentle pressure and should be free of bruises and hard or soft spots. Pulp color and texture should be consistent with variety and free of any dark spots or streaks.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 38-42° F/3-6° C
  • 85-90% relative humidity

Store ripe avocados in the front of the cooler; green avocados should be stored outside the cooler.

Store away from flowers, fruits, and vegetables that are sensitive to ethylene and may be damaged by the gas. Exposure to ethylene accelerates ripening (softening); separate from other ethylene-producing fruits and ripening rooms.

Keep handling to a minimum to avoid bruising and skin damage. Check ripeness daily, using ripest fruit first.

Shelf-Life:
5 to 7 days.
Troubleshooting:

Grayish-brown discoloration of skin or pulp and dark streaks through flesh are both indications of chill injury. Do not store ripe avocados below 36° F/2° C and unripe avocados below 40° F/4° C. Exposure to ethylene gas may increase symptoms of chill damage.

Uneven ripening indicates improper storage temperatures.

Usage Ideas:

  • Stuff roasted Poblano chile peppers with a mixture of mashed potatoes, roasted garlic, and avocado chunks; top with shredded Cotija cheese and chopped cilantro; broil until cheese is bubbly.
  • Toss chopped romaine with sliced avocado and strawberries; drizzle with lemon vinaigrette.
Seasonal Availability:

Major production areas include California, Chile, Dominican Republic, Mexico, and New Zealand.