Harvesting avocados from trees requires proper post-harvest treatment, which also reduces the impact of avocado losses. Cleaning, sorting, storing, packing, and shipping are all part of the post-harvest care of avocados.
Lily Siachitema, a post-harvest technology consultant, says no matter how you are harvesting as a farmer, the most important thing is to reduce the loss of yields and maintain the great quality of the bell-shaped fruit.
Cleaning and sorting
Avocado fruit taken from the tree is thoroughly cleansed to remove any dirt. Cleaning is done according to the type of dirt on the surface of the fruit peel. To clean the fruit peel, rinse with water if the dirt is thick. Otherwise, use a moist towel.
“As soon as the avocados are crated, they are transported usually using tractors. Depending on how big your farm is, [new] farmers might just carry the crates. The avocados are thrown into a water bath, and you try to remove as much sand or mud as you can,” Siachitema explains.
“Commercial farmers use conveyor belts. As soon as the avocados are washed, they are moved up automatically, and there are these huge blowers that just blow the fruit dry,” she explains.
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Avocados are sorted and classified depending on quality requirements. A great avocado has smooth skin with no blemishes, is mature but not quite ripe, and has a consistent shape and size. Avocados are classified into three grades:
- Grade 1: Least scarring
- Grade 2: Medium scarring
- Grade 3: The most scarring
The sorting operations can impact the selling value of avocados. It’s important to know the difference between low and high-quality items.
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Storage and ripening
After harvesting, plunge the fruit into ice water at 4°C for 30 minutes. The purpose is to delay avocado ripening during distribution or storage by reducing skin colouring, flesh softening, respiration rate, and ethylene production.
“It also prevents any fungi from growing at an alarming rate. As soon as that is sorted, they are then boxed at a temperature of 4 to 5°C until they are dispatched to various markets,” Siachitema explains.
Avocados ripen within days of picking, making them only suitable for consumption after this time. Ripening involves controlling the environment to speed up the process of maturation.
Avocados ripen naturally in seven days without treatment. However, the avocado can be matured quicker using ripening treatments.
Siachitema explains when the fruit is dry, different treatments can be applied, “depending on where you are selling your avocados and what your market is like. Some farmers use anti-fungicides or fungicides, and this helps with the shelf life of the fruit.”
Avocado shelf life can be extended by storing them at low temperatures in a cool box. Low-temperature storage attempts to slow the respiration rate, thus slowing ripening.
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Packaging and transportation
Avocado packaging protects the product from damage during distribution and ensures it reaches consumers safely.
“Your biggest damage regarding the fruit is cosmetic; you can lose quality from skin burn or skin rubs. To prevent that from happening in the very beginning, put them in boxes where they are tightly packed together,” Siachitema explains.
“This prevents the avocados from moving too much as they are transported. You can imagine trucks coming from Limpopo going to the Western Cape; there is a lot of movement along the way. Be careful of tension or pressure on the outside of the fruit; it will cause a huge amount of bruising on the inside,” she explains.
Avocados can be packed using various fillers as an alternative to traditional fruit packing during delivery, including biodegradable and compostable avocado packaging.
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