Avocado Quality Assurance: Who? Where? When? How?

Avocado quality control is dealt with as a total process, commencing with an understanding of the physiological attributes of the fruit itself, including respiration, ethylene production, transpiration and the effects of step-down temperatures and time on quality. Orchard factors that may affect fruit quality are discussed briefly. These include factors such as irrigation, nutrition, mulching, fruit-maturity, diseases, picking and transport to the packhouse. This is followed by an analysis of packhouse factors, including grading, temperature control, waxing, vapour pressure, packaging and marking of cartons. Control of the cold chain during road transport, at the docks and during sea transport is emphasised and the interrelationship between time and temperature and their effect on quality is again emphasised. The potential for using CA and MAP is discussed. Systems for the quality evaluation of fruit on overseas markets are described, together with definitions of some common types of external cold injury. Ethylene 'triggering' or ripening is mentioned as an important factor in marketing. Emphasis is placed on the role of grower organisations in ensuring that controls are implemented at each point of the production and marketing chain so as to guarantee satisfied customers and therefore the grower's own economic success.