Tips for retailers

Stages of Ripeness

SELECTION, RECEIVING AND HANDLING TIPS

STAGE 1

Very hard fruit. Usually green in color. During certain times of year, mature hard fruit can be black in color. Ripens in approx. 7 days. (25 lbs. pressure)

STAGE 2

Pre-conditioned fruit is
ready to eat in
approx. 3 to 5 days if
held at room temperature.
(15–25 lbs. pressure)

STAGE 3

Breaking (preconditioned) fruit has slight give at top & bottom. Ready to eat in approx. 3 days if held at room temperature. (10–15lbs. pressure)

STAGE 4

Firm/Ripe fruit yields to gentle pressure. Ready to eat, best for slicing and dicing. Will be ripe next day if held at room temperature. (5–10lbs. pressure)

STAGE 5

Ripe fruit yields to gentle pressure. Use same day for
all uses or refrigerate for
up to 3–5 days.
(5 lbs. or less)

TIPS:

COLOR IS NOT ALWAYS THE BEST INDICATOR OF RIPENESS

ALWAYS WASH AVOCADOS BEFORE CUTTING INTO THEM

RECEIVING AND HANDLING

• Upon product’s arrival, remove shroud immediately
• Remove any items stacked directly above the product
• Handle with extreme care, avocados bruise very easily
• Keep back stock avocados refrigerated at 40˚F, never lower than 38˚F
• For further ripening, hold avocados at 60˚F to 65˚F, never exceeding 68˚F, and keep rotated