High Humidity: Install humidifiers capable of reaching the upper RH range, or choose forced-air cooling systems operating with a minimal air–product temperature differential (ΔT).
Storage Duration: Recommended 4 to 6 weeks.
Ethylene Removal: Use an ethylene burner or an ethylene absorption unit, as avocados are highly sensitive to trace ethylene.
Controlled Atmosphere: Not recommended for small-scale production—limited benefit relative to cost.
Ozone Application: Recommended installation of ozone generator to reduce microbial load.
Ventilation & Air Exchange: Digital-controlled ventilation mechanism is advised for the chamber.
Pre-Cooling: Conduct a specialized study of absorption time and air velocity to ensure uniform cooling, reaching the core of the product.
IMPORTANT TIPS
Conduct rapid pre-cooling after harvest and before commercial dispatch.
Maintain the cold chain at all stages of handling and distribution.
Remove ethylene exposure — avocados exhibit high sensitivity to trace ethylene.
For ripe avocados: A treatment of 10 ppm ethylene at 20 °C can ripen fruit in 48 hours.
Sanitize cold-rooms before use to control microbial load.
CO₂ management: Keeping CO₂ at low levels supports better retention, but levels above ~10% may deteriorate flavour.
