Name: ISO 2295:1974 — Avocados — Guide for storage and transport
SKU: ISO 2295:1974
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ISO 2295:1974 PDF — Avocados — Guide for storage and transport — GOST Standards

Harvesting Maturity and Criteria The degree of avocado maturity at harvest is crucial for successful storage. Harvesting should occur when physiological development indicates satisfactory taste post-ripening. Prematurely picked fruits result in rubbery texture and bitter flavor. Maturity indicators include:
- Variations in color for colored varieties
- Slight lightening of color in green varieties
- Fruit size and firmness of the pulp
- Weakness of the stalk at the insertion point
Cooling and Pre-Storage Handling Rapid cooling of avocados after harvest is essential. The initial cooling should be done using refrigeration units with sufficient power (approximately 700-930 W per tonne), with air temperature between 7°C and 12°C based on variety. Avocados should enter storage within 48 hours of harvest to maintain freshness.
Storage Conditions Optimal storage requires:
- Temperature control between 4.5°C and 12.5°C, specific to avocado cultivars
- Relative humidity maintained at 85-90% to prevent desiccation
- Air circulation using vertical ventilation systems with circulation ratios of 80 to 100 for uniform cooling
- Continuous air exchange at a rate of one air change per hour to limit carbon dioxide accumulation (max 3%) and ethylene buildup
Packaging and Transport Avocados should be stored and transported in packages that minimize damage, commonly in perforated corrugated cardboard boxes or ventilated wooden cases. Fruits of similar size are stacked in one or multiple layers, often cushioned by paper or fibers to prevent bruising. Storage incompatibility must be considered - avocados should not be stored near ethylene-producing fruits like tomatoes, as ethylene accelerates ripening.
Quality Monitoring and Wastage Reduction Regular checks for visual quality, stalk condition, and the firmness of the pulp help monitor freshness. Key causes of wastage include fungal infections (anthracnose), mechanical injuries, improper temperature leading to abnormal ripening, and inadequate air renewal causing high carbon dioxide levels.

ISO 2295:1974 PDF

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