Ripe avocados can be kept fresh for up to another week simply by moving them to the refrigerator, according to culinary experts at America's Test Kitchen. The tip, shared in a TikTok post with their 981,200 followers, explains that temperatures below about 50 degrees slow the fruit's metabolism and pause the ripening process.
The Fridge as a Pause Button
A culinary expert from America's Test Kitchen said: "So you've finally achieved a perfectly ripe avocado. Did you know you can extend its life? Storing unripe avocados at room temperature is the best way to ensure they ripen evenly and that their creamy consistency doesn't get mushy."
"But once they're fully ripened, the fridge is an avocado's best chance at holding on to its flavour and texture. Below about 50 degrees the metabolism of the fruit slows way down so the ripening process gets put on pause," the expert added.
The expert continued: "The enzymatic breakdown of the cells walls that causes softening virtually stops at this temperature so if you put a perfectly ripe avocado in the fridge, it will stay perfectly ripe for another week."
Chilling Injury and Storage Tips
Refrigeration essentially acts as a pause button for a ripe avocado by reducing the temperature to below 5 degrees. This process slows the fruit's metabolism and prevents it from developing an unpleasant mushy consistency.
The expert noted: "Just keep in mind the cold temperatures are also associated with chilling injury, but you need to store the fruit for just a few days, toss it in the fridge and make your guacamole when you're ready for it."
Why Avocados Turn Brown
Avocados deteriorate rapidly due to a chemical reaction that occurs when the flesh is exposed to oxygen. They contain an enzyme known as polyphenol oxidase (PPO), which is released when the fruit is cut or mashed, as this breaks down its cells and allows oxygen to reach the enzyme.
The oxygen then triggers a reaction between the PPO and naturally occurring compounds within the fruit, producing a brown pigment called melanin. Riper avocados possess more potent enzymes, meaning they discolour even more quickly.
To delay this process, press cling film directly onto the cut surface or store the avocado in an airtight container to minimise oxygen exposure. Alternatively, squeezing lemon or lime juice over the flesh can help to slow down the browning effect.
