Context:

Avocados turn brown primarily due to enzymatic browning, which occurs when the fruit's flesh is exposed to oxygen, and this browning is generally safe to eat though it may taste bitter. However, avocados can also brown due to spoilage, which results in a foul smell, mushy texture, or mold, in which case they should be discarded. Overripeness, cold damage, and microbial growth are additional reasons for browning, affecting the taste and safety of the fruit. To prevent browning, proper selection, storage, and preparation of avocados are crucial, such as washing before cutting and using lemon juice to slow oxidation. Guacamole can be preserved by limiting air exposure, adding a layer of oil, and refrigerating it promptly to prevent it from going bad.

Dive Deeper:

• Brown avocados caused by oxidation are safe to consume but may taste bitter, whereas spoilage-related browning accompanied by bad smell or slimy texture indicates the fruit should be discarded.

• Enzymatic browning occurs when the fruit is cut or damaged, releasing enzymes that react with oxygen to form melanin, the pigment responsible for the brown color, which is safe but may reduce nutritional value.

• Avocados can also brown due to overripeness, cold damage, and microbial growth, which can make the taste undesirable and pose health risks, necessitating careful inspection before consumption.

• Proper selection and storage can delay the browning process; for instance, choosing avocados based on ripeness needs, washing before cutting, and storing them with lemon juice can extend their shelf life.

• Guacamole, made from mashed ripe avocados, can stay fresh longer by limiting air exposure, adding oil to the surface, and refrigerating quickly, though it should be discarded if it develops an off smell or texture.

• Cold storage before ripening can cause chilling injury in avocados, leading to gray-brown spots that, while safe to eat, may have an unpleasant taste compared to properly ripened avocados.

• To manage leftover avocado, sealing it with lemon juice and freezing can preserve its freshness, while defrosting at room temperature prepares it for later use.