What to Look For
Pick avocados that are heavy for their size and free of blemishes. An avocado is ripe and ready to eat when it yields to the touch, but is not too soft.
For immediate use, look for avocados with dark green to brown or purplish-black skin. Overripe avocado flesh will be brown and stringy.
One method of checking for overripe fruit is to remove the stem. If the fruit is dark-brown to black underneath, the flesh will most likely show discolouration. If the stem is hard to remove, the fruit is underripe.
- 5°C - 13°C for mature green avocados
- 2°C - 4°C for ripe avocados
- 90 - 95% Relative Humidity
Store unripe avocados at room temperature until they ripen. To speed the ripening process, store them in a brown paper bag with an ethylene producing fruit such as a banana.
Once ripe, an avocado will keep for a few days in the refrigerator.
Avocado flesh is highly sensitive to browning when exposed to air. To avoid this, place cut/peeled avocado flesh in lemon juice until ready to use.
Avocados are also sensitive to bruising. Any bruising damage that occurs when the avocado is firm will turn black when it ripens.
Response to Ethylene
Exposure to ethylene causes avocado flesh to soften and the skin to turn from green to black.