Ripening and associated softening of avocados can be delayed by quickly pre-cooling the fruit immediately after harvest and placing the fruit in a ethylene free storage environment. This is critical where long storage periods are required or where field temperatures are high 25°C (77°F). Forced air is generally carried out within 24 to 48 hours or sooner after harvest. Hydro cooling of Hass verity is also used commercially and the target temperature recommendations vary between 5°-15°C (41°- 53°F) and may be influenced by the emphasis on whether fruit should be graded with condensation or not.
Avocados produce ethylene and the ripening process will accelerate if exposed to a buildup of natural ethylene or ambient ethylene. There are a number of different cultivars of avocado and all of them vary in sensitivity to chill damege. The popular Hass and Fuerte varieties have a medium range of sensitivity to chill injury.