Avocado
Avocados are identified by their oval shape and their black (when ripe) pebbly skin. The flesh will be most, pale green and creamy when fully ripe. Minor oil lines can be apparent in fruit in the latter stages of the season. Minor spots of russeted skin (known as thrip) and minor leaf rub and skin cuts can be present and do not affect the internal quality of the flesh.

Storage
» Store immediately in the coldest part of the walk-in cooler (Typically, this will be on a lower shelf and farthest away from the entry door). Kitchen heat will continue the ripening process and start decay.
» Store in the original sealed carton, away from drafts from the cooler fan. Avocados are susceptible to dehydration.
» Do not stack heavy objects on top of the case. This could cause crushing damage.
» Under-ripe fruit may be stored at 68-74 degrees to ripen. If a proper area is not available, case may be stored in a plastic bag in the warmest part of the cooler.
» Keep ripe avocados away from ethylene-producing fruit.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Handle carefully, do not drop. Ripe avocados will bruise easily.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Use the entire piece of fruit in prep. Cut fruit will brown almost immediately.