"Anne Chambers" <anne@[EMAIL PROTECTED]
> wrote in message
news:6alvdaF38r3qnU1@[EMAIL PROTECTED]
> Bill wrote:
>> In article <6alpr1F37tcl7U1@[EMAIL PROTECTED]
>,
>> Anne Chambers <anne@[EMAIL PROTECTED]
> wrote:
>>
>>> <http://www.crfg.org/pubs/ff/avocado.html>
>>
>> Harvest: The time of harvest depends upon the variety. Commercial
>> standards requires fruit to reach 8% oil content before harvesting.
>> Mexican types ripen in 6 - 8 months from bloom while Guatemalan types
>> usually take 12 - 18 months. Fruits may continue enlarging on the tree
>> even after maturity. Purple cultivars should be permitted to color
fully
>> before harvest. Guatemalan types can be stored firm, at 40 - 50° F. for
>> up to six weeks. Mexican types discolor quickly and require immediate
>> consumption.
>>
> Thanks, Bill - I did see that ....but how do I know when 8% oil content
is
> reached ? I don't know if I have a Mexican type, a Guatemalan type or
if
> it's a purple cultivar. I was really hoping someone growing avocados in
a
> similar climate in Australia would be able to help.
>
> Thanks for your time.
>
http://www.abc.net.au/gardening/stories/s1939805.htm
A lot of people wonder about the right time to harvest an avocado. Wait
until the first one falls to the ground, and put that in the cupboard,
keep
it for about a fortnight to ripen and it'll be ready to eat. And at that
stage you know that you can harvest them from the tree. When the little
button at the top starts to change colour and goes a bit lighter, just
snip
it off, put it in a brown paper bag, put it in the pantry for about a week
to a fortnight and it will get soft and it will be magnificent.
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