Introduction
Avocados are a nutritious addition to any meal and are often featured in guacamole, tacos, and salads. Avocado harvesting and consumption have grown significantly in the past five years, especially in the United States where 79% of households have purchased avocados in the past year. The thriving avocado industry relies on a process of harvesting, ripening, and distribution for the production of products like guacamole. But does avocado ripen on the tree? The answer is complicated and depends on multiple factors.
Harvesting Process
Avocado harvesting typically takes place when the fruit is still green, as it is more resistant to bruising and damage while in this state. With mature trees, it is usually possible to pick some avocados that are nearly ripe. Immature avocados have a waxy texture, and their flesh is often hard inside. Avocados that have been harvested for specific further processing, for example those that will be cut for chips or cubes, should be harvested when they are mature, but not overripe. If avocados are left in warm conditions, they will ripen, even though they have been harvested in the green state. Avocados, when picked in the green state and left to ripen at room temperature, will usually take two weeks to get to the ripe stage.
Ripening and Distribution
It is important to know how to properly store and ripen avocados to ensure optimal freshness and taste. Once an avocado is fully ripe, it can be stored in the refrigerator to slow the rate of spoilage. Avocados that still have some greenness can be warmed up and stored at room temperature to ripen. The most common way of harvesting and distributing avocados is through packing and shipping green, unripe avocados. This allows distributors to have a steady supply of avocados, regardless of the geographical and seasonal differences. This method also gives customers the option of eating their avocados at different stages of ripeness, depending on their preference.
Ripening Dynamics
The ripening process of an avocado is determined by a number of factors, including the stage of maturity when it was harvested, environmental influences such as light, temperature, and humidity levels, and whether or not the fruit was already exposed to ethylene gas. Immature avocados that are still on the tree can ripen if exposed to the right conditions. In some cases, farmers may wait to pick avocados until they are ripe, while in others, they may pick them when they are still green and let them ripen in a controlled environment. Ripening is easier when the avocados are still on the tree, as ripening stops when they are removed and they will not continue to ripen if they are not kept in an optimal environment.
Risks of Leaving Avocados on the Tree
Leaving avocados on the tree for extended periods of time can be risky, as it can lead to over-maturation or spoilage due to exposure to the elements or pests. Over-ripening increases the risk of rotting or developing off-flavors, and can be hard to detect until the fruit is cut open. Furthermore, leaving avocados on the tree opens them up to potential pest damage, which can cause discolouration and destruction of the flesh. Due to these risks, most producers prefer to harvest their avocados while they are still green, and let them ripen during the handling and shipping process.
Chemical Components
The ripening process of an avocado is affected by several chemical components, including the presence of ethylene gas, the amount of lipase enzymes, and the pH of the fruit. Ethylene gas is a plant hormone that is typically released by ripening fruits, and when present in high levels, it causes an increased rate of ripening. Lipase enzymes are responsible for breaking down starch in fruit, which is visible in the softening of the tissue. The pH influences the taste and texture of the fruit, and lower pH levels tend to lead to a sweeter, creamier avocado.
Benefits of Ripening on the Tree
Ripening on the tree offers many benefits, as it can improve the flavor, texture, and shelf-life of the fruit. For example, ripe fruit that is left on the tree for an extra week, or even two weeks, will not only have better flavor and texture, but it will also be more shelf-stable than that same fruit if it were picked early and then artificially ripened. Additionally, ripening on the tree also leads to a decrease in fruit blemishes, which makes it a much more attractive product at the retail level.
Conclusion
In conclusion, while it is true that most avocados do not ripen on the tree, it is possible for them to ripen when exposed to the right conditions. The ripening process relies on several chemical components, and the right combination of these components can promote the ripening process, even when the fruit is still on the tree. This can be beneficial for producers, as it can lead to slightly better and more attractive products in terms of flavor, texture, and appearance.
