Optimal postharvest handling of avocado fruit is essential for the preservation of quality and prolonging postharvest life. Avocados are climacteric fruit and one of the very few fruits that do not fully ripen on the tree, but only after harvest. This chapter describes the most important physiological and biochemical characteristics and changes of the fruit that lead to and affect maturation and ripening, necessitating appropriate handling after harvest. Some important potential causes of fruit deterioration after harvest, such as physiological changes and disorders, diseases and insects are highlighted. The most important maturity and harvesting indices, especially the oil and dry matter contents, are detailed as well as acceptable harvesting methods. In addition, all postharvest handling techniques, such as packing, packaging, grading and classification, cooling, storage, transport, use of modified and controlled atmospheres, artificial ripening and ripening control are discussed in detail.