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TL; DR Vitamin C (ascorbic acid) works to slow, even halt the browning of avocados, even in the face of salt, vinegar (in salsa), and lime juice, all of which have been shown (or will be shown) to speed browning. At a concentration of 100mg per 50 grams of avocado, it is also virtually tasteless. You can buy pure ascorbic acid powder, which I did and then ...

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