THE CHALLENGES OF TRANSPORTING AVOCADOS
Avocados are sensitive to postharvest disease, particularly anthracnose (Colletotrichum gloesporioides) and stem end rots.
Ethylene causes ripening, softening, and internal discoloration. Soft fruit on arrival is a major issue in avocado transportation. Avocados are climacteric and sensitive to ethylene.
Avocados are sensitive to chilling injury and develop skin pitting and darkening, grey pulp, vascular browning, off odors and accelerated softening.
The minimum safe temperature for avocado varies with maturity and production conditions. Some exporters use step down temperature regimens to extend shelf life and minimize chilling injury.