Should The Brown Part Of The Avocado Be Eaten?

It has been found that browned avocados are not as visually appealing as green ones. On the other hand, if the avocado is not completely brown and smells good, it is safe to eat. Avocados turn brown due to spoilage, lack of oxygen, and depression. Also, although the avocado may be past its peak, once it has browned it will taste bad.

What Causes Avocado Browning?

After being cut, avocados are notorious for taking a long time to reach the ideal ripeness, then turn brown and taste bad. If the avocado is not stored properly, even if it is green behind the brown skin, it will turn soggy within a few hours and will not taste good either. The problem is that the flesh of the avocado turns black due to oxidation, which is a chemical reaction caused by the reaction of enzymes in the flesh with oxygen. Avocados do not spoil like most other fruits, but the brown color is certainly not appetizing. Avocados can also turn brown during transportation due to depression or severe handling. Even if the stevedores and packers make every effort to prevent damage, some avocados that are picked up during transportation may have black spots inside the flesh. In this case, the avocado is rotten and should be thrown away. Another reason why avocados can go bad is if they are not cooled enough when cut.

Is it safe to eat the brown parts of an avocado?

When avocados are exposed to air, they oxidize and turn brown, but that doesn't mean they've gone bad. If an avocado is brown, but still firm to the touch, has a good smell, and is mild in taste, it's safe to eat (source). Observing the distribution of the brown spots is the key to determining if an avocado will turn sour. If an avocado turns completely brown, you should throw it away. It may already be spoiled. However, if the brown spots are localized, they are the result of depression, not oxidation, and may not do you any damage. Similarly, an avocado that has turned black or gray may be spoiled and should not be eaten. Overripe avocados also have an odor or a paste-like texture. This avocado should be thrown away immediately. If you're worried that your avocado is going yellow, cover it tightly with plastic wrap and apply lemon, lime, or olive oil to the cut surface.

How long does it take for an avocado to brown?

When you slice an avocado, it will turn brown in just 10 to 15 minutes. This is because the phenols in the flesh of the avocado combine with oxygen to form melanin, a brown pigment. The flesh of the avocado may become bitter and unappealing because of this, but it is safe to eat. According to the Avocado Center website, the inside of an overripe avocado is also brown, which can give it a pasty feel and reduce your desire to eat it. However, you can prevent it from turning too yellow by storing the avocado in an airtight container or covering it with plastic wrap. It is also recommended to pour lemon or lime juice on the surface of the sliced ​​avocado to prevent oxidation. Also, try to keep it away from fruits that give off ethylene gas, like bananas. Avocados can live longer because of this. Rotten avocados should be thrown away because they will smell moldy. Also, anything with black spots is rotten and should be thrown away.

Is there a way to slow down the browning process?

Although not always, browning foods are usually associated with a bad diet. If your avocado has brown patterns and spots, you can eat it well as long as they are small and do not change the texture of the pulp. In most cases, it is caused by oxidation, not by overeating or other types of damage to the avocado. If you want to ensure the texture and taste of your avocado, you may be thinking of cutting off the large pieces that are brown. You need to keep oxygen away from the avocado pulp to slow down the browning process. Several techniques can be applied, such as soaking the avocado in water or soaking it in lemon juice. All these techniques help to reduce oxidation, but they can also affect the flavor and texture of the avocado. So, it is recommended to save these techniques for last resort or store the avocado temporarily.