Difference between revisions of "Avocados"

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{{Infobox_Fruit
 
{{Infobox_Fruit
 
| image                              = salt.jpg
 
| image                              = salt.jpg
| carrying temperature       = 4,0°C to 4,5°C (Booth 1, Lula)
+
| carrying temperature               = 4,0°C to 4,5°C (Booth 1, Lula)
 
5,5°C (Ettinger)
 
5,5°C (Ettinger)
| Highest freezing point              = 1,2  
+
5,0°C to 8,0°C (Fuerte/Hass)
| colour              = white
+
10,0°C to 13°C (Fuchs, Pollock, Waldin)
| odour              = smelly
+
| highest freezing point              = -0,9°C/-1,6°C
| UN number          = 1234
+
| acceptable product temp            = Max. 2°C above carrying temperature
| toxic              = no
+
| Optimum humidity                    = 85 to 90%
| securing            = none
+
| Ventilation setting for containers  = 60 m³/hr 
| special precautions =  
+
| Storage life                        = 4 to 8 weeks (Booth 1, Lula)
 +
2 to 3 weeks (Ettinger, Fuerte, Hass)
 +
2 weeks (Fuchs, Pollock, Waldin)
 +
| Climateric / non-climateric        = Climacteric 
 +
| Ethylene production                = High
 +
| Ethylene sensitivity                = High
 +
| Modified / controlled atmosphere    = 3%-10% CO2; 2%-5% O2
 +
| Potential benefits                  = Moderate
 +
| Australia                          = February - August
 +
| South Africa                        = October - April
 +
| South America                      = January - April
 
}}
 
}}

Revision as of 20:15, 22 February 2011

Infobox on Avocados
Example of Avocados
Salt.jpg
Freshness facts
Optimum carrying temperature 4,0°C to 4,5°C (Booth 1, Lula)

5,5°C (Ettinger) 5,0°C to 8,0°C (Fuerte/Hass) 10,0°C to 13°C (Fuchs, Pollock, Waldin)

Highest freezing point -0,9°C/-1,6°C
Acceptable product temp. at loading into containers Max. 2°C above carrying temperature
Optimum humidity 85 to 90%
Ventilation setting for containers 60 m³/hr
Storage life Storage life = 4 to 8 weeks (Booth 1, Lula)

2 to 3 weeks (Ettinger, Fuerte, Hass) 2 weeks (Fuchs, Pollock, Waldin)|4 to 8 weeks (Booth 1, Lula) 2 to 3 weeks (Ettinger, Fuerte, Hass) 2 weeks (Fuchs, Pollock, Waldin)

Climacteric / non-climacteric Climacteric
Ethylene production High
Ethylene sensitivity High
Modified / controlled atmosphere 3%-10% CO2; 2%-5% O2
Potential benefits Moderate
Availability
{{{Locations}}}

Avocados

Contents