When buying avocados, I've always just put them on the counter, where they would ripen quickly and need to be used within a few days. Recently I experimented with a method used by my avocado aficionado friend, Ms. A., who controls the ripening of her avocados by storing them in the fridge to slow their ripening until they are close to being used. Does this ever work! I may have pushed it a bit by keeping them for as long as three weeks (the last one did get pretty mushy), but it's true that initial storage in the fridge allows you to buy in quantity when the price is really good, then spread their ripening out over time. An excellent technique, Ms. A.!
I was surprised to learn that another friend, Ms. S., who sets foot in her kitchen as little as possible, was also aware of the effect of refrigeration in slowing the ripening of avocados. However, Ms. S. listens to copious amounts of Jimmy Buffett, and it could be that parrot heads are generally well versed in the lore of guacamole.
As for the flip side of speeding the ripening process, I've heard elsewhere that putting the avocado in a bag with a banana will do it, but haven't tried that technique yet.
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