Maluma avocados are becoming increasingly important in global supply chains. But like all avocados, they need careful handling after harvest. They ripen quickly, respond strongly to ethylene, and can lose quality fast if conditions aren’t well controlled during storage and transport.
Why Maluma is gaining attention
For years, Hass avocados have set the global standard. However, Maluma is building momentum as a distinct cultivar in its own right.
Originally developed in South Africa, Maluma is now grown commercially in regions including Peru, Spain, and Australia. It is valued not only for its rich, high-oil eating quality, but also for the advantages it offers earlier in the production cycle.
These include:
- earlier maturity
- strong yields
- good performance in warmer growing conditions
Together, these traits can help growers access earlier market windows and improve orchard efficiency.
The orchard story matters too
Like most commercial avocado trees, Maluma is grafted. The scion determines the fruit, while the rootstock supports resilience, resource uptake, and overall orchard performance.
That matters because post-harvest performance often starts in the orchard. Cultivar and rootstock decisions can influence not only what is harvested, but also how fruit behaves across storage, shipping, and ripening.
Ethylene control and management is the real challenge
Earlier maturity creates opportunity, but it also increases the need for precision. As fruit moves through long, modern supply chains, ethylene becomes a critical factor.
The goal is not to stop ethylene completely. Instead, the aim is to moderate it by:
- allowing selective exposure to support flavour development
- slowing the progression toward over-ripening
- helping fruit arrive in optimal condition after transit and storage
A more balanced ripening approach
RYPEN by It’s Fresh supports that balanced approach. Integrated into packaging formats such as the RYPEN Top Sheet, it helps moderate ethylene during transit and storage.
The result is a more controlled ripening process that protects eating quality while reducing the risks linked to excessive ethylene exposure.