Avocado ripening is much different than banana ripening.
A lot has to do with the resistance to airflow, of the packaging and fruit.
A lot more has to do with the temperature extremes of avocado ripening, as opposed to bananas.
Bananas, you never want to get hotter than 65F, and never colder than 55F.
Avocados, you can get as hot as 70F, and as cold as 40F.
So, how do banana ripening rooms have to be changed, to do the best job with avocados?
Obviously, you need to run colder refrigerant temperatures, and have more heating capability. All room providers know this.
What most of them haven’t figured out yet, is that you also need more airflow – or better yet, reversing airflow – for temperature and firmness uniformity across the pallet.
Can you believe, that many operators ripening avocados, take the pallets out of the room and turn them 180-degrees, and put them back in again, to even out the ripening / firmness.
There is a better way, and we have it.
Fire away with your questions!