Avocados do not ripen on the tree; ripening begins after harvest, with ethylene production increasing significantly during this process. To induce ripening, fruits can be treated with 100 ppm ethylene at 20°C for 12 to 48 hours, depending on the variety and season. Optimal storage for ripe avocados is between 2-4°C, while for unripe mature fruit, it ranges from 5-13°C based on variety and storage duration. Maintaining 90-95% relative humidity is crucial for quality preservation. Controlled atmospheres (2-5% O₂ and 3-10% CO₂) can delay softening and skin color changes, reducing respiration and ethylene production. However, CO₂ levels above 10% may cause discoloration and off-flavors.

Avocados have a creamy texture and a mild, nutty, buttery flavor. They are widely consumed fresh, in salads, sandwiches, and guacamole. They are also used in smoothies, sauces, and even desserts. Their high content of healthy fats, fiber, and vitamins makes them a nutritious choice.