An avocado turns brown once it has been cut open. When the flesh comes into contact with air, a chemical reaction begins, causing the surface to turn brown.
According to Mirror and Dagens.dk, this is partly due to the enzyme polyphenol oxidase, which occurs naturally in avocados and reacts with oxygen.
A cut avocado can therefore stay looking fresh for longer if its exposure to air is reduced.
Plastic wrap can be placed directly against the cut surface, and an airtight container can also be used. A little lemon or lime juice can also help delay browning.
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Let it ripen
A whole avocado, however, should be treated differently while it is still hard. Food experts at America’s Test Kitchen recommend keeping unripe avocados at room temperature.
This allows them to ripen evenly and develop the soft, creamy texture that many people prefer.
But once the avocado is ripe, room temperature is no longer the best option.
Refrigerate it at the right time
Once the avocado has reached the desired level of ripeness, it should be placed in the refrigerator instead. The lower temperature slows down the ripening process.
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According to America’s Test Kitchen, a perfectly ripe avocado can remain ripe for up to an additional week when refrigerated, Mirror reports.
Timing is therefore key: Let the avocado ripen at room temperature, and only move it to the refrigerator once it is ready to eat.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.