Cum păstrezi avocadoul verde mai mult timp? Metode simple care încetinesc înnegrirea după tăiere • Newsweek România

Avocado quickly turns brown after being cut due to oxidation. To slow this process, several methods can be employed. Applying lemon or lime juice on the cut surface helps, as the acidity inhibits the enzyme responsible for browning. Another option is to coat the avocado with olive oil, creating a barrier against air. Storing the avocado in an airtight container in the refrigerator further protects it from oxygen and slows down the browning process. However, even with these methods, cut avocado should ideally be consumed within three to four days. Keeping the pit in the avocado does not prevent browning, as it does not shield the flesh from oxygen exposure.