Avocado Production Guide- Protection During Growing Season and Post Harvest 

Avocado Production Guide- Protection During Growing Season and Post Harvest 

The avocado is known for its medium size and its ability to grow well in tropical and semi-tropical environments. In recent years, the commercial industry has also successfully grown in greenhouses and high tunnels in climates that are below tropical ones. Avocados are in the laurel family and are native to the Americas. It was domesticated over 5,000 years ago and has been used as a food source and more by people ever since. Did you know that in the United States, California accounts for 90 percent of the production of avocados and 10 percent of the world’s production? Mexico is the world’s leader in avocado production because of their favorable climate and growing conditions.  

Commercial Production of Avocados  

According to the US census, the overall value of avocado production pulled in around $341.9 million with an overall production of 149,600 tons. There was a reported total number of 51,840 acres (about twice the area of Manhattan) actively being used in the production of avocados. The trend shows positive production and demand growth in the coming years. Data has shown a significant increase from 2.21 pounds per capita in 2000 to 8.43 pounds per capita in 2021. This is in part to the marketing campaigns promoting the fruit as a healthy dietary choice that is a major source of beneficial monounsaturated oil. With this steady increase in popularity and demand, the commercial production of avocados is set to be a booming business venture. 

Taking Advantage of the Growing Market- Making the most of the avocado boom 

As avocados are a tropical plant that requires specific growing requirements, a grower must know the best production and protection methods of the crop through the growing season and proper handling post-harvest. Avocado trees are extremely sensitive to temperature and wind. Improper growing temperatures have a direct effect on the quantity and quality of the crop, and wind can cause wind stress and damage to the trees affecting harvest. After harvest, avocados are prone to bruising and can be over ripened if stored improperly or gassed too long with ethylene before delivery to stores.  

Temperature Protection  

Even though there are several varieties of avocado trees, the general temperature range for proper growth averages between 60F- 85F. Anything below or above may cause stress to the trees and impact fruit production. Some varieties take advantage of poor growing seasons by making up for poor production the following growing season as a bi-annual crop. Others can produce well from year to year. Attention should be given to proper temperature ranges during spring months as the flower buds develop. As the fruit grows through the late spring to summer months, temperatures need to be ideal to promote great flower and fruit set.  

Soil Requirements  

Avocado trees can grow well in a range of soils; however, the best soils are those that are loose loam or sandy with a pH reading a little on the acidic side. The pH range is anywhere between 5 and 7. The soil needs to be well drained and have low salinity. Depending on the variety of trees some are more soil tolerant than others. For example, the West Indian varieties of avocados are more tolerant of salt and can be grown in coastal regions. There should also be attention given to the overall slope of a field or growing area. A good rule of thumb for avocados is to have a slope be no more than 15%. Regular soil testing should be conducted to check soil pH and other plant nutrients in the soil to ensure that the trees are receiving proper dosages of nutrients and minerals.

Wind Protections 

Avocados are delicate fruits that are susceptible to climate changes and wind stress. It is because of this that avocado orchards need to have protection in place from wind and wind stressors. Protection of avocados needs to be in place to protect from sudden storms with high winds and recurrent winds. It is suggested that growers follow a few steps to make sure that their trees are protected. Young avocados should be staked in areas that are susceptible to winds until the trunks are strong enough to support themselves. The installation of windbreaks should be placed around the growing areas and fields. This can be done through live plant windbreaks such as hedges or bushes, or through hardscape like fencing. Pruning trees is another method of wind protection as keeping the right shape of growth aides in allowing the wind to pass through or by the trees without stressing the avocados or damaging the plants. Site choice is also important when selecting the grove for avocados. The site should be well-draining, have ideal sunlight and low temperature variance, but also be sheltered from winds.  

Post- Harvest Handling of Avocados 

Proper handling after harvest is important to keep the quality of the harvest before the fruits get to their final destinations at stores, restaurants, and processing facilities. Avocados are susceptible to cold injury after harvest, just as they are on the tree. Chilling injuries to the fruit can be seen on the peel and internally near the seed. This injury discolors the fruit and makes it less ideal for fresh sales- the most profitable sales. It should be noted that unlike other fruits and vegetables that have quality improvements off the vine, avocados do not improve in quality after harvest. In fact, they are very time sensitive and will lessen in quality the longer they wait after harvest to being used. Harvest handling requires the use of cooled bins, a dry dump, waxing, sizing sorting, and proper packing. The best place for storing these fruits is on the tree. Depending on the variety, some can be left on the tree for several months. However, prolonged fruit on a tree may affect the next season’s production.  

After removal from the tree, the clock starts ticking and handling is of utmost importance. The temperature in storage is lowered to slow the fruit's metabolism. This will slow the rate of breakdown in the fruit. Typically, avocados need to be placed in cooling within 6 hours to keep quality. Cooling is done around 8-10 hours and stops when the fruits have reached a temperature of 2 degrees Celsius before the desired temperature. Avocados are then stored in refrigeration units with a temperature range of 5-12 degrees Celsius and a relative humidity of 85-95 percent. The air should also be moved in these storage areas to reduce the chances of mold or mildew, and a buildup of ethylene- a gas given off that speeds up ripening.  

Overall, the commercial production of avocados is a venture worth exploring with a positive upward trend of demand, a growing market base, and new more cold tolerant varieties on the market. For those wanting to fully explore this exciting new venture, be sure to reach out to Morr, Inc today to talk to a knowledgeable staff member to see your customized needs and goals for owning a thriving avocado business.  

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