Avocado quality inspection app AI quality management:

Avocado Quality inspections during production

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Fresh avocados do not ripen on the tree, they ripen or “soften” after they have been harvested. Fresh avocados are unique from some of the other varieties of avocados because they can change from a dark-green color to a deep purplish almost black hue when ripe. Although skin color can help in the initial visual selection of fresh avocados it is not always the best indicator for ripeness. Ripeness is ultimately determined by consistency. Color can sometimes be misleading as avocado “softening” can occur at a varying rate, independent of the color. 

Daily Avocado packhouse hygiene checklist

Avocados are a popular subtropical fruit of high economic importance, and the European Union is the biggest importer of the bulk of the fruit coming from countries such as South Africa, Chile, and Israel. The fruit is highly nutritious, being rich in vitamins A, B, C, minerals, potassium, phosphorus, magnesium, iron, and antioxidants. The biggest challenge is that the fruit is highly susceptible to qualitative and quantitative postharvest losses. Successful maintenance of avocado fruit quality during the supply chain depends on many aspects, including adequate orchard management practices, harvesting practices, packing operations, postharvest treatments, temperature management, transportation and storage conditions, and ripening at destination. 

Avocado Quality control

If the avocado does not yield to gentle pressure it is considered still “firm” and will be ripe in a few days. Firm, unripe fresh avocados will have a bright green color. Firm avocados are perfect for purchasing a few days (approx. 4 to 5 days) before you plan on serving them to ensure that they will be perfectly ripe and ready to eat for your event. Store these avocados at room temperature (65-75 degrees F). Place in a brown paper bag with an apple or banana if you want to speed up the ripening process. 

Avocado Supplier quality inspection

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Fresh avocados that are referred to as “breaking” or almost ripe can vary in color so it is best to go by feel as well as color. Breaking avocados will have a softer feel but will not quite yield to firm gentle pressure. If cut, the seed will often be difficult to remove and the inside flesh will be firm and difficult to mash. Breaking avocados should take a day or two at room temperature (65-75 degrees F) to ripen.