• The development and state of maturity of the avocados must be such as to enable them to continue their ripening process and to reach a satisfactory degree of ripeness.
  • The fruit should have a minimum dry matter content, to be measured by drying to constant weight :
    • 21 % for the variety Hass;
    • 20 % for the varieties Fuerte, Pinkerton, Reed and Edranol;
    • 19 % for the other varieties, except for Antillean varieties that may show a lower
      dry matter content.
  • Avocados must attain a minimum degree of maturity prior to picking. As an indicator of maturity, the fruit must have reached a minimum oil content in the flesh. The required oil content is different, according to different varieties and correlated to the total dry matter content. Therefore, the standard sets out minimum values for the dry matter content of different varieties. The reference laboratory method as well as a quick method using the microwave oven are shown in the annex.
  • The ripe fruit should be free from bitterness.