Avocado ripeness was tested using different methods, with hand squeezing proving most accurate. Factors like harvest date and tree type affected ripening rate and fruit quality. Fruit that ripened quickly were better quality than slow-ripening ones. Ethylene application after storage only sped up ripening in some cases and didn't reduce variability in ripening or quality. Different pathogens were found in rapidly ripening fruit compared to slow ones. Ethylene didn't consistently affect rot incidence.