An experiment was realized to verify the value of fruit pressure tester in the determination of avocado maturation degree. It was utilized fruits of three ecologically different regions of São Paulo State, Brazil. From each region, three orchards were studied. It was selected five trees of 'Wagner', 'Prince' and 'Collinson' cultivars in each orchard. It was picked up two fruits of each three making a ten fruits set for each cultivar to be analysed. Harvestings were done in pre-determined time to analyse variations of fruit pulp toughness during its development from setting to maturation (ripening). It was observed a gradative increase of pulp tougness with fruit development utilizing fruit pressure testers, probably due to constant decreasing of pulp humidity. Althrough of different indexes for various stages of fruit development, these differences were not wide enough to gave a safe criterion of avocado maturation. But, there were better conditions of fruit pressure testers utilization for fruits produced in cooller regions where it can get wider indexes in various stages of fruit development. In early stage of fruit development it was evidenced in all tested cultivars differences between obtained indexes in all three studied regions, being higher indexes in warmer regions.