So, to prevent oxidation, you need to create a barrier between the avocado and open air. I explored four ways to do this
The browning in an avocado starts when an enzyme in the flesh comes into contact with oxygen and creates a brown pigment called melanin, which is what those brown spots are. It’s completely safe to eat, but it is somewhat unappetizing. So, to prevent oxidation, you need to create a barrier between the avocado and open air. I explored four ways to do this, which led me to a fifth method.
The avocados were all nicely ripe before I stored them. The “after” photo was taken about 24 hours later. If you need to store your avocado for longer, I recommend eating more avocado toasts, adding it to your smoothie, or freezing it for later use. (Freezing alters its texture, so use it in a blended recipe.)
Spray with cooking spray or coat with oil.
Cover with lemon juice.
Place in a dish with a cut onion.
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