Author
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Gross, Kenneth |
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Submitted to: Agriculture Handbook
Publication Type: Government Publication Publication Acceptance Date: 8/21/2001 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Avocados are available year-round from the three major producing areas in California, Florida and Chile. The major quality criteria used for avocado are shape, size, skin color, freedom from bruises, wounds, and blemishes as well as the absence of disease, including anthracnose and stem-end rot. California avocados are packed in single-layer 12 1/2 lb. flats, 2-layer 25 lb. lugs and 25 lb. volume-fill boxes. For Florida avocados, the common packages used are single-layer 13 1/2 lb. flats, 2- layer 27 1/2 lb. lugs, 35 lb. cartons and 10 lb. natural packs. No. U.S. grades are given for California avocados, which are generally ordered as #1 or #2. Florida avocados are grades as U.S. No. 1, U.S. No. 2 and U.S. Combination. However, only some Florida varieties are graded. Those that are not, are termed "unclassified." Sizes are as follows: California; 36, 40, 48, 60, 70, and 84 count. Florida, 6, 7, 8, 9, 10, 12, 14, 16, 18, 20, and 24 count. unripe avocados should be stored at 7 to 12 degrees C at a relative humidity of 85 percent. Ripe avocados can be stored at 4 degrees C at a relative humidity of 95 percent. Controlled atmospheres of 2-5 percent oxygen and 3-10 percent carbon dioxide can be beneficial for long-term storage of avocados. Rates of ethylene production are generally low for unripe avocados, but increase rapidly after harvest up to over 100 microliters/kilogram/hour at 20 degrees C when fully ripe. Therefore, ripe avocados should not be stored with fruits and vegetables that are sensitive to ethylene exposure. Avocado thrips (Scirtothrips perseae) represent a relatively new pest of significant economic importance in California. |
