< Topic >Maturation manner of the avocado which can offer to the user with generally known eating time is proposed. SolutionsFrom temperature T1 of spontaneous breath start process decreasing spontaneous breath start process and the temperature of the chamber which make the spontaneous breath of the avocado start containment in the chamber with the configuration of temperature T1 of the chamber to ripening temperature, T2, to decrease the temperature of maturation advance process and the aforementioned chamber which make the maturation of the avocado advance by containment, temperature of the aforementioned avocado to have with the suppression process of the maturation which is configurated below temperature T3 which suppresses maturation, ripening temperature T2, degree of maturity of the avocado, according to the period, and or season to shipment, configuration of canonicalVariable it does from temperature. < Choice figure >Drawing 2【課題】いわゆる食べ頃によりユーザに提供することができるアボカドの追熟方法を提案する。【解決手段】室の温度T1の設定により室に保持したアボカドの自発呼吸を開始させる自発呼吸開始工程と、室の温度を自発呼吸開始工程の温度T1より追熟温度T2に低下させて保持することにより、アボカドの追熟を進行させる追熟進行工程と、前記室の温度を低下させ、前記アボカドの温度を追熟を抑制する温度T3以下に設定する追熟の抑制工程とを備え、追熟温度T2を、アボカドの熟度、出荷までの期間、及び又は季節に応じて、標準の設定温度から可変する。【選択図】図2
