Why are pears and avocados harvested at the mature-green stage?

Pears and avocados are harvested at the mature-green stage because they are highly perishable commodities that undergo rapid tissue breakdown during the ripening process. By picking these fruits while they are mature but not yet ripe, producers can better manage their postharvest life and quality.1

Once harvested, these fruits are allowed to ripen afterward. This practice is essential because ripening involves significant physiological changes, such as the softening of the flesh due to the degradation of cell wall substances, which makes the fruit vulnerable to damage and decay. Harvesting at the mature-green stage helps mitigate the risks associated with senescence—the final stage of fruit development—where degradative processes lead to the aging and eventual death of the tissue.12

By controlling the environment after harvest, such as through refrigeration or controlled atmosphere storage, the ripening process can be slowed, ensuring the fruit reaches the consumer in an optimal, edible state.1