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.
Avocados are hard to cut open when they are not ripe because the fruit has not softened enough for the knife to easily slice through the skin and flesh.
no they will not turn brown
The lettuce does not turn brown due to it being cut with a metal knife. It turns brown due to oxidation.
no, kiwi doesn't turn brown after you cut it
when cut and exposed to air. lemon prevents browning. when extremely ripe they turn brown.
Yes.
KumaraSweet PotatoAubergine/Egg PlantPotatoYou can prevent most of these from going brown by placing them under water.
Yes, jicama can turn brown when cut, similar to many other fruits and vegetables. This browning occurs due to oxidation when the flesh is exposed to air. To minimize this effect, it's best to keep cut jicama covered or submerged in water, and you can also apply a little lemon juice to the cut surfaces.
Turn the saw off.
I would think the apple would be rotten. I've never seen the inside of an apple that is naturally brown when cut open unless it was rotten.
Mangoes tend to stay the same color when cut. If you cut them and do not eat them immediately or store them properly they may discolor slightly, but not on the same level as an apple.
it is still running off the battery, most of the time it will turn off when you open the door