Sliced avocado will stay fresh and won't turn brown when stored with one simple household item. Keeping sliced avocado fresh is easier than you might think, and with summer approaching, it's a handy trick to know.
Why Avocados Turn Brown
Avocados that have been cut are prone to browning due to a natural enzyme called polyphenol oxidase. This enzyme reacts with oxygen in the air, causing the flesh to turn brown and mushy. However, this process can be stopped with correct storage.
The Simple Solution: Cling Film
Experts suggest wrapping sliced avocado in cling film to slow down the browning process and keep the fruit fresher for longer. Sliced or mashed avocado will remain green for at least two days when wrapped tightly in cling film, as the plastic limits the fruit's exposure to air — the primary culprit behind browning. By wrapping it tightly, you create a sealed protective barrier that reduces the amount of oxygen reaching the flesh.
Food website Food Matters explains: "If we're trying to prevent the oxidization of the avocado, cling film is a great choice. While it's not entirely foolproof, and the use of single-use plastic is a growing burden on the environment, it's a quick and easy option." Simply wrap the avocado nice and tight — that part is key — in the cling film of your choice. For a more sustainable option, try a reusable beeswax wrap.
Storing Guacamole
This method also works well for keeping guacamole fresh for a longer time. When storing it, gently press the wrap down onto the surface of the mixture in a bowl or container to remove all of the air, and you'll have fresh guac for days.
Additional Tips for Freshness
It's also advisable to place the wrapped avocado inside an airtight container and pop it in the fridge. The cool temperature helps the fruit retain its colour for longer by slowing down the enzymes responsible for oxidation. To help maintain freshness, try squeezing a little lemon or lime juice onto your avocado before refrigerating. These fruits are rich in citric acid, an antioxidant that blocks polyphenol oxidase — the culprit responsible for producing the brown pigment when it reacts with oxygen. By coating the avocado flesh with a thin layer of lemon or lime juice, you create a protective barrier that keeps the fruit looking fresh and vibrant, though it may subtly change the overall taste.
Experts at Real Simple add: "If the avocado is already sliced, your best course of action is to grab a food storage container. However, instead of using the corresponding top, cover the container with plastic wrap, making sure the wrap comes in direct contact with the avocado and there are no air pockets. This will help prevent oxygen from getting in and turning your bright green avo flesh brown."
