Avocado Fresh Produce Inventory Traceability Software:

Avocado Fresh Produce Inventory Traceability Software for accurate order filling & production

View Fresh Produce Inventory Traceability Software Specifications.

Avocado packing:  Some packhouses (often present at importers) have ripening facilities. These are important to trigger the ripening of avocado and deliver ready-to-eat fruits to supermarkets. The ripeness level at the start and temperature management are critical for the ripening. The exact ripening program is supervised by experienced experts. Special (forced-air) ripening rooms are used to achieve and maintain an uniform fruit temperature of, for example, 20 °C. The fruit is monitored to decide when to stop the ripening process. Exposure to ethylene can be an additional tool to speed up the ripening.

Avocado Fresh Produce Inventory Traceability Software manages food safety

Avocado packing systems:

What we do in the packing shed.
Having navigated the harvest process and delivery to our packing shed we then ensure that our avocados are safely and securely packed. The trip through market systems around Australia can be tough on an avocado and we try to prepare them for the journey. All through the packing process we are trying to avoid bruising through a combination of careful handling and cooling.

Precooling
Avocados that are cooled to 5oC are far more tolerant of bruising and less likely to rot as they soften. At Avowest our avocados are loaded into coolrooms as soon as they are harvested. Early in our harvest season (July) this is barely necessary due to cold winter temperatures. Sometimes it’s warmer inside the coolrooms than outside.

Precooling using coolrooms
Precooling using coolrooms

Water bath
From our bulk bins the avocados are gently tipped into a water bath to begin their journey through the grading and sizing machinery. This allows us to transfer the avocados from the harvest bins without bruising. The chlorinated water is also chilled to minimise bruising.