Avocado ripening process

Contrary to popular belief, avocados do not ripen on the tree. Known as climacteric fruits, avocados, along with bananas, pears and tomatoes, ripen after harvest. The ripening process is triggered by the release of ethylene gas, which contributes to the characteristic texture and flavor of the fruit.

Factors affecting the ripening of avocadosAvocado ripening process

To ensure that avocados reach the consumer in optimal condition, various methods are used. The fruit is often coated with wax to minimize water loss, stored at lower temperatures, and treated with 1-methylcyclopropane (1-MCP), a chemical that inhibits ethylene production and slows ripening during transport. However, these measures are temporary; after about 20 days, the effect of 1-MCP wears off and the natural ripening process begins again.


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