Why do avocados turn brown when cut open?

Answer 1

The seed prevents the guacamole from oxidizing, you can use plastic wrap on the surface to also help prevent this, or you can fight the enzymes that would oxidize by adding lemon or lime (the acidity kills the enzyme) and thus also avoid the color change.

Answer 2

It doesn't. This is a widespread myth. Guacamole and cut avocados, like cut apples, turn brown due to oxidation upon exposure to the air. The pit does nothing to protect the exposed surfaces.

You can keep avocados, guacamole (and apples) from turning brown by adding lime or lemon juice to your recipe or by rubbing the cut surfaces of apples or avocados with lime or lemon juice. The citric acid helps slow the oxidation process, though it doesn't completely stop it.

You can also cover your guacamole, avocados and apples tightly with plastic cling wrap. Make sure that the wrap touches the guacamole or cut surfaces. The plastic will minimize the amount of air that reaches the food and will prevent or slow the browning.

Answer 3

A good healthy way is to put some water in a bowl and add 1-3 drops of Lemon Essential oil to the water then dip the Avacado into the water and then wrap in plastic wrap to keep the air from getting to it, but Remember Avocados don't last long when cut.

Answer 4

keep it in a cool place but not in the refrigerator.

after it is cut refridgerate put lemon juice on cut surface to prevent browning

Answer 5

It doesn't...the avocado turns brown from exposure to oxygen. The pit has no impact on the changing the oxygenation process

Answer 6

Oxidation (exposure to air). You can avoid this by sprinkling a little lemon juice on the exposed flesh.

Answer 7

To keep guacamole from turning brown, keep the pit in it. Make the avocado the way you wish, and then put the pit in, and cover it until it is ready to eat.

Answer 8

Oxidation