Farmsoft quality control

Avocado quality inspection app

Avocado QC for packers, ripeners and importers: dry matter, firmness, skin and flesh defects, ripening stage and shelf-life checks recorded per lot with photos and supplier reports.

Watch the video & book a demo QC app overview (PDF)

AI assisted defect scoring from photos

Live results visible to office, sales and suppliers

PDF QC report e-mailed automatically

100% of inspections linked to lot traceability

Avocado quality checks

Test	Measured as
Dry matter	% DM by oven or NIR – California minimum for Hass is 20.8 %, Australian industry minimum 23 %
Firmness	penetrometer N, or hand-firmness score 0–6
Skin colour	ripening stage for Hass
Size / count	g per fruit and count per tray
Flesh defects	cut sample: bruising, vascular browning, rots
Pulp temperature	°C at receival and dispatch

Avocado quality inspection app – sample 2

Avocado quality inspection app – sample 3

Avocado defects to score

Body rots (anthracnose)
Stem-end rot
Chilling injury – grey flesh and pitting
Bruising
Lenticel damage
Sunburn and wind scar

Standards: Hass Avocado Board quality manual; Avocados Australia supply-chain quality guide.

Storage conditions

Temperature	5–7 °C (mature-green Hass); 2–4 °C once ripe
Relative humidity	85–90 %
Typical storage / shelf life	2–4 weeks depending on maturity

Typical commercial ranges; confirm against your variety and customer spec.

QC at every stage

Incoming / receivalCheck every supplier delivery before it is accepted; reject or downgrade with photos.
Pre-packConfirm the lot meets the pack spec before it goes on the line.
Post-packSample finished cartons for weight, grade, label and defects.
StorageRe-inspect lots held in cool or controlled-atmosphere storage.
Pre-shippingFinal check on the pallet; the report travels with the shipment.
Customer claimsLink a claim to the original inspection, photos and temperatures.

How Producepak runs avocado QC

Inspection templates per crop, customer and stage – your own tests, limits and scoring
Photos on every sample, with AI-assisted defect detection
Pass, downgrade or reject with automatic e-mail to the supplier or customer
Results linked to the lot, pallet, PO and invoice for traceability
Supplier and grower quality scorecards over time
Works on phones and tablets in the packhouse, cool room and field

Watch the video & book a demo

Questions

What does an avocado quality inspection check?

Dry matter, Firmness, Skin colour, Size / count, Flesh defects, Pulp temperature. Each test has its own limits and scoring, set per customer and pack.

What are the most common avocado defects?

Body rots (anthracnose), Stem-end rot, Chilling injury – grey flesh and pitting, Bruising, Lenticel damage, Sunburn and wind scar.

What temperature should avocado be stored at?

5–7 °C (mature-green Hass); 2–4 °C once ripe at 85–90 % relative humidity; 2–4 weeks depending on maturity.

Which standards apply?

Hass Avocado Board quality manual; Avocados Australia supply-chain quality guide.

Can suppliers see the result?

Yes. The inspection report, with photos, can be e-mailed to the grower or supplier automatically when the inspection is completed.