When intended for export, Avocado fruit may be harvested relatively immature,
transported at a suitably low temperature (which retards but does not entirely arrest
maturation processes) and subsequently ripened at a higher temperature. During cold
storage of Avocado fruits even at relatively low temperatures, maturation processes slowly
continue so that fruits ultimately become ripe and finally over-ripe, Avocados may ripen
fairly quickly even at a storage temperature of 10°C (Wardlaw 1937).