Problem
Brown avocado
Here is what FoodHQ can say about this, with sources.
If your question is about whether food is safe to eat, FoodHQ is not the source. Check your national food safety authority.
How to tell it is this
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Brown avocado shows as green flesh fading towards a dull grey-brown.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
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Brown avocado shows as a brown discolouration spreading across the cut surface.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
What went wrong
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Brown avocado is caused by cell rupture on cutting.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.1. Enzymatic Browning authoritative
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Brown avocado is caused by melanin formation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.1. Enzymatic Browning authoritative
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Brown avocado is caused by enzymatic browning.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
How to avoid it next time
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To prevent brown avocado: chill.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.2. Polyphenol Oxidase Activity and Its Prevention authoritative
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To prevent brown avocado: seal the surface from air.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.2. Polyphenol Oxidase Activity and Its Prevention authoritative
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To prevent brown avocado: acidify.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources