Avocado quality at harvest generally consists of uniformity (grading on size), skin color, absence of wounds, blemishes, insect damage or spray residues. When ripe, absence of diseases and physiological or physical disorders are the main quality aspects. For consumers the texture and flavour are also important. When regarding sensory aspect, the oil content in avocados, which may be > 30% of fresh weight for some cultivars at a specific moment in the season, is a key aspect. Although the consumer preferences vary from region to region.