It’s harvesting season, your avocados are ready and packed to go.

Destination: Europe.

But before sealing the doors of your reefer container, take a minute to inspect your shipment and protect yourself from any future claims.

A subpar product across the pond will damage your reputation with European buyers. Nobody likes losing those hard-earned profit margins.

Run through this checklist of the 10 biggest externally visible quality issues to catch before your avocados leave for Europe.

Warning: This is not an exhaustive list. If you would like to understand the European quality standards in more detail, reach out to our team. We are here to help.

Now, let’s jump right into the 10 most common avocado defects and how to spot them.

How Many Avocados Should You Check?

Protect your shipment from future quality claims by performing a thorough quality inspection process. The more thorough your process, the more likely you will be able to contest any quality issues upon arrival in Europe.

Malformation, Nutritional Deficiencies, Mechanical Defects, Disorders and Environmental Damage

Avocados are a delicacy in Europe, but your buyers won’t accept just any fruit. As an exporter, you need to thoroughly inspect each avocado for common quality problems before shipping.

A) Malformation of unknown origin

B) Boron deficiency

C) Zinc deficiency

D) Natural variegation

E) Fruit shape

F) Mechanical damage

G) Fruit without pedicel

H) Herbicide damage

I) Ring-neck

J) Impact damage

K) Sunburn damage

L) Hailstone damage

M-O) Overripe fruit

P) Necrotic seed

Q) Lenticel damage

R) Chilling injury

Damages Caused By Pests

A) Mites

B) Melolonthidae

C) Thrips

D) The bug monalonion

E-F) Ovary gall midge

G-H) Scales

I–K) Avocado seed moth

L-M) Big avocado seed weevil

N-O) Rodent damage

Symptoms of Disease Affectation

A) Lesion in external epidermis

B) Lesion in internal epidermis

C) Advanced infection in external epidermis

D) Advanced infection in all mesocarp

E) Typical symptoms associated with stem end rot

F) Superficial cracks

G) Pedicel lesion caused by different microorganisms

H) Scab

I) Simultaneous infection

J) Fruit rot caused by different microorganisms

Proper Handling and Storage to Maintain Avocado Quality Pre-Export

One of the biggest mistakes exporters can make is improperly handling and storing avocados before shipping them to Europe. How the fruit is stored from when it’s picked to when it’s loaded onto the cargo plane or ship can make or break your business.

Focusing on these critical control points in your supply chain will minimize rejects and capture the best prices for your crop.

Cold Storage is a Must

After harvesting, avocados should be cooled as soon as possible to prevent ripening and quality loss. The ideal temperature range is around 6°C (23-29% dry matter) or 5°C (>29% dry matter). At these cooler temperatures, avocados can last 2 to 4 weeks. Avocados will ripen rapidly without cooling, only lasting 3 to 5 days.

Quick cooling is critical, so packinghouses should have refrigeration units to chill the fruit within 24 hours of picking.

Controlled Atmosphere Extends Shelf Life

For larger export operations, controlled atmosphere (CA) storage is recommended. CA storage controls oxygen and carbon dioxide levels which slows ripening. Avocados can last 4 to 6 weeks in CA storage. However, specialized equipment is required to monitor and regulate atmospheric conditions properly. For smaller exporters, refrigerated storage may suit your needs.

Gentle Handling Minimizes Bruising

Bruising is one of the biggest threats to avocado quality and marketability. Avocados should be handled carefully, from harvesting to packing to storage. Drop avocados from a height, throw or drop bins, and you’ll have a bruised, unsellable crop. Educate pickers and packinghouse staff on proper handling techniques. Use padded surfaces, catch frames, and conveyor belts to move the fruit along gently.

Maintaining high cooling, storage, and handling standards will ensure your avocados arrive in Europe in peak condition.

Conclusion

So there you have it, our rather exhaustive list of the most common quality issues to watch out for when exporting avocados to Europe. Did we miss any?

Inspect each piece of fruit thoroughly, trust your senses, and don't hesitate to cut some open to check the insides.

With vigilance and care, you can avoid rejects and disappointed buyers at the port of entry or at the point of delivery. Exporting can be complex, but you're ahead in preventing quality defects. Put these tips into practice, do your due diligence, and your European customers will be delighted with the flawless avocados you provide.

You've got this!