Problem

Grey guacamole

Here is what FoodHQ can say about this, with sources.

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How to tell it is this

Grey guacamole shows as a colour that deepens the longer it stands.
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) 1.1. Enzymatic Browning authoritative
Grey guacamole shows as green flesh fading towards a dull grey-brown.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Inhibitory effect of fermented avocado seed extract (Persea americana Mill. cv. Hass) on polyphenol oxidase and its application as anti-browning agent in avocado, apple, and banana pulps (Heliyon 11(4):e42588) 3.3. Browning index (BI) reputable

What went wrong

Grey guacamole 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
Grey guacamole is caused by enzymatic browning.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Inhibitory effect of fermented avocado seed extract (Persea americana Mill. cv. Hass) on polyphenol oxidase and its application as anti-browning agent in avocado, apple, and banana pulps (Heliyon 11(4):e42588) 1. Introduction reputable
Grey guacamole 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

How to avoid it next time

To prevent grey guacamole: acidify.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Inhibitory effect of fermented avocado seed extract (Persea americana Mill. cv. Hass) on polyphenol oxidase and its application as anti-browning agent in avocado, apple, and banana pulps (Heliyon 11(4):e42588) 3.3. Browning index (BI) reputable
To prevent grey guacamole: 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
To prevent grey guacamole: 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