Avocados are very sensitive to temperature and produce ethylene. They can be transported with citrus, melons, eggplant, guavas or papayas.

Because they produce ethylene, avocados should not be transported with leafy vegetables (lettuce, endive, etc.), and other ethylene sensitive produce to avoid damage such as loss of green color to green vegetables and ethylene rust and browning on lettuce.

Optimum temperature for shipping is 41°F – 45°F. Temperatures below 41°F can cause chill damage.

40°F – 45°F