Avocados will not turn brown if sprayed with one item

Avocados are among the most popular food items used in British households, owing to its nutritional benefits and the creamy taste. However, the healthy food item carries a relatively small shelf life and quickly turns overripe or spoiled if not consumed in time.

However, an expert has shared an easy trick to stop avocados turning brown and it doesn't require any special effort. Sharing a quick and easy storage tip, experts from Elizabeth's Kitchen Diary said that spraying the food item with olive oil can help it to stay fresh.

The expert explained: "Store your open avocado with the stone left in, spritz it with some lemon juice or olive oil, cover with plastic wrap, and put it in the fridge. This will stop it going brown."

When an avocado is cut and exposed to air, a natural enzyme called polyphenol oxidase springs into action. This enzyme reacts with oxygen and the phenolic compounds present in the fruit-special plant chemicals that, once oxidised, form brown pigments.

As this process unfolds, the once-vibrant green flesh gradually darkens, impacting not just its appearance but also its texture and flavour. Browning often leads to a softer, mushier consistency and can introduce a slightly bitter taste.

Experts from All Recipes also agreed and said: "Not only was this hack fast and easy, it actually kept the avocado in the best shape through the five-day test. Just a quick little spritz of oil was enough to create a barrier against the air, preventing oxygen from reacting with the flesh.

"Better yet, the avocado oil doesn't introduce any new flavours to the avocado itself, keeping it just as sweet and buttery as on the first day it's opened."