Pre-Conditioning & Ripening Manual
Keys to Success for Ripening Avocados
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- Keep relative humidity 90 - 95%
- Conditioning time varies depending on:
- Time of the year
- Maturity of fruit at harvest
- Age of fruit from harvest
- Adverse weather (rain, cold temperatures)
Use the following chart as a guide:
- Stop conditioning fruit when fruit reaches pressure
(fruit will continue to soften until properly cooled) - Fruit stored in the warehouse should be cooled down to 40°:F - 42&°:F pulp temperature
- Label Pre-Conditioned boxes with stickers
(Available from the California Avocado Commission Merchandising Department)
