Difference between revisions of "Avocados"
From Cargo Handbook - the world's largest cargo transport guidelines website
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{{Infobox_Fruit | {{Infobox_Fruit | ||
| − | | image = | + | | image = Avocados.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) | ||
Revision as of 20:16, 22 February 2011
| Infobox on Avocados | |
|---|---|
| Example of Avocados |  |
| 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}}} | |