1. Early season avocados may take longer to ripen than middle to late season ones.
2. Avocados should be shipped at 40-45°F (pulp temperature). Before ripening begins, the fruit pulp temperature should be raised to 65-70°F.
3. Air stack the boxes (at least 2" between boxes) to have proper air circulation. Leave 1½ feet between walls and pallets and at least 6 inches between pallets.
4. Once the fruit pulp temperature stabilizes at 65° to 70°F, place a Catalytic Generator in the room, fill it with Ethy-Gen® II Ripening Concentrate, plug it into a properly grounded electrical outlet, turn it on and close the door. The generator will begin producing ethylene within 20 minutes. Proper ethylene concentration inside the room is 150-200 PPM. Apply ethylene to early season fruit for 36-48 hours and late season fruit for 24 hours.
5. Humidity is very important. It should be maintained at 85-90 percent.
6. Carbon dioxide will build up during ripening. Anything above 1% may retard ripening or cause "checkerboard" ripening within the room. Be sure to vent approximately every 12 hours by opening the doors for 20 minutes even while applying ethylene.
7. Check pulp temperature at least twice per day and maintain 65-70°F temperature.
8. The fruit should be ready to ship within 3-7 days depending on the season, pulp temperature and degree of firmness. Ripe fruit may have the stem end button become more pliable indicating the softness process is beginning. Also, the stem should "pop" off easily.
9. If the fruit will not be used within 2-3 days, lower the pulp temperature to 40-45°F. CAUTION do not hold avocados at pulp temperature below 40°F. Chilling injury will occur after 3-4 hours, and the longer avocados are held at low temperatures, the more severe the injury that will be caused. Chilling causes grayish-brown discoloration of the skin and flesh. If chilled before ripening, the fruit will not ripen properly.
