Catalytic Generators supports ready-to-eat avocado growth with reliable ethylene application

Growing demand for ready-to-eat avocados is changing the way fruit is ripened and handled across the supply chain. Ripening programmes are now widely used by growers, importers, wholesalers and retailers to improve consistency, reduce waste and supply avocados at the stage consumers expect.

The market is also continuing to expand. The OECD-FAO Agricultural Outlook forecasts that avocado production could reach around 16 million tonnes by 2035. Avocados are expected to remain the fastest-growing major tropical fruit and become the most traded fruit in this category during the same period.

As consumption rises in North America, Europe, Latin America and Australia, ripening operators are combining knowledge of fruit physiology with better temperature control, airflow management and reliable ethylene application.

Each batch requires a different approach

Avocados do not all ripen in the same way. Their response depends on factors including the production region, maturity at harvest, time spent off the tree, transport conditions and any treatments applied after harvest.

Mary Lu Arpaia, Cooperative Extension Specialist at the University of California, explained that commercial avocado ripening has gradually moved away from packinghouses and closer to the point of sale. It is now increasingly carried out at wholesale and retail distribution centres.

According to Arpaia, improvements in ripening rooms, temperature management, carbon dioxide control and ethylene systems have made it easier to supply fruit with more consistent quality. Ripening closer to the market also limits the amount of handling required once the fruit becomes soft and more vulnerable to damage.

She noted that operators must first understand the history and condition of each batch. Applying ethylene under controlled conditions can then shorten the ripening period, reduce differences between individual fruits and produce a more uniform result.

Stable ethylene levels are essential

Knowing the fruit is only one part of the process. Ripening rooms must also maintain stable conditions throughout the treatment.

Arpaia said ethylene should be applied evenly and at a constant rate. The room’s airflow system must distribute the gas across all pallets so that fruit in different parts of the room receives the same treatment.

Greg Akins, President and CEO of Catalytic Generators, said commercial operators generally need to maintain an ethylene concentration of at least 100 parts per million during the application period to initiate ripening consistently.

Continuous ethylene generation helps keep the concentration stable when small air leaks occur. It also allows the required level to recover quickly after workers open the ripening-room doors.

Catalytic Generators’ Easy-Ripe® systems are designed to produce ethylene continuously for commercial fruit ripening. Akins said customers increasingly expect equipment that provides repeatable results, dependable support and reliable operation.

Ready-to-eat programmes become standard practice

Commercial avocado ripening was previously carried out mainly by specialist operators and a limited number of growers. Akins said it has now become common throughout the industry, including at many retail distribution centres.

The shift has been supported by stronger sales, lower product losses and faster stock turnover. Professionally managed programmes can also improve consumer confidence by giving shoppers a better chance of finding fruit that is ready to eat.

Avocados nevertheless create specific technical challenges. After reaching their climacteric peak, the fruit produces considerable heat. Ripening rooms therefore require enough cooling capacity and carefully managed airflow to remove heat from the centre of each pallet.

Ethylene application must work together with temperature control, ventilation and carbon dioxide management. Problems in any part of the system can lead to uneven ripening or fruit reaching the market at the wrong stage.

Italian approval supports further expansion

Regulatory requirements are also becoming more important as commercial ripening expands internationally. In some countries, ethylene is treated as a regulated plant protection product and must receive official approval before it can be used commercially.

Catalytic Generators has recently obtained approval for avocado ripening in Italy. The company is continuing to seek registrations in additional markets, allowing operators to use its systems in line with local regulations.

More connected ripening rooms expected

Future avocado ripening programmes are expected to combine ethylene application with more digital monitoring tools.

Akins expects greater use of ripeness sensors, remotely monitored ethylene generators and connected ripening rooms. These systems could give operators more information about conditions inside the room and allow them to respond more quickly when adjustments are required.

Arpaia stressed that technology cannot replace an understanding of the fruit itself. Reliable results will continue to depend on combining information about each batch with controlled ethylene application, proper room design and practical ripening experience.

As consumers increasingly expect avocados to be ready to eat at purchase, these systems will play a larger role in helping suppliers deliver consistent quality while limiting waste.

Contact us today to discuss your avocado ripening needs.