Timeline for Browning Avocados - What Helps?
Current License: CC BY-SA 3.0
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| Aug 29, 2017 at 17:17 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Jan 10, 2015 at 9:52 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Jan 9, 2015 at 20:43 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Dec 29, 2014 at 2:02 | comment | added | Jolenealaska♦ | @Doug Ascorbic acid (Vitimin C) does work, as does a bed of diced onions in sealed container (see OGrecon's answer). I'm working on the updated answer now. | |
| Dec 28, 2014 at 12:53 | comment | added | Gringo Dave | WOW - well done!!!! I have two methods that have worked for me for years. To keep slices from browning, I drop them in some cold water and leave them in the fridge (not for too long, just so I can mise en place other ingredients). For guacamole, I use plastic wrap like you mentioned. It's the air that causes browning. | |
| Dec 20, 2014 at 3:28 | comment | added | Jolenealaska♦ | After all this time I have finally confirmed the avocado variety. The original experiment (in the pictures above) used Lamb Hass. I'm currently experimenting with Hass. | |
| Dec 16, 2014 at 22:52 | comment | added | Doug | @Jolenealaska - Definitely looking forward to the pictures ;) | |
| Dec 16, 2014 at 22:50 | comment | added | Jolenealaska♦ | @Doug I bought pure ascorbic acid powder especially for this experiment, and I can't find it! I have avocados getting overly ripe, so these are getting eaten. Hopefully I'll find the powder soon. If not, I'll dissolve tablets. The follow-up experiment is way overdue, especially since I anticipate the ascorbic acid is going to be of benefit. | |
| Dec 16, 2014 at 22:45 | comment | added | Doug | +1 for the great answer, everybody loves pictures :). I'd like to reinforce the Ascorbic Acid argument though. When ever we make Guacamole or peel apple's etc at work, we use a teaspoon of Ascorbic (Either in the Guacamole or toss the apple's in it.) Honestly we can make Guacamole and it'll stay bright green for 3+ days without any exaggeration. | |
| S Nov 16, 2014 at 2:53 | history | suggested | brasofilo | CC BY-SA 3.0 |
Links to high-res version of the pictures
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| Nov 15, 2014 at 12:55 | review | Suggested edits | |||
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| Aug 21, 2014 at 9:45 | comment | added | Jolenealaska♦ | @ccsdg no, not really because only the last control avocado was covered. The others were exposed all 24 hours. | |
| Aug 21, 2014 at 9:28 | comment | added | ccsdg | is it possible that the process for adding your various acids also exposed the avocado to O2 for longer? | |
| Aug 20, 2014 at 23:46 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Aug 19, 2014 at 8:43 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Aug 19, 2014 at 0:57 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Aug 19, 2014 at 0:45 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Aug 18, 2014 at 23:53 | comment | added | Jolenealaska♦ | @matt5784 Another version is using sour cream instead of water. Either way, it seems that lack of oxygen does far more good than acidity. | |
| Aug 18, 2014 at 23:50 | comment | added | matt5784 | I always heard that the best way to preserve guac is to compress it down a bit and cover the whole dish with a layer of water (and then cover it with plastic wrap or something). This does result in a bit of waste since a little of the guac gets soggy, but it also completely prevents air from reaching it and seems to do a good job keeping it fresher. | |
| Aug 18, 2014 at 23:18 | comment | added | Jolenealaska♦ | @TFD Barely ripe. For perfect guacamole, I'd have left them for 1 more day. | |
| Aug 18, 2014 at 23:16 | comment | added | TFD | With my local common varieties of avocados I always store cut or processed parts in the fridge. Without lemon juice I get one day max, with I can get two. Covered, but not surface covered. How ripe where your avos? | |
| Aug 18, 2014 at 23:14 | comment | added | Jolenealaska♦ | @TFD There is no mistake, the results are surprising, yes, but valid. The acid treated avocado (both mashed and diced) did brown faster and darker than the untreated when left uncovered at room temperature. The avocados were just of the normal, Florida variety, like this: activelivingzoomers.com/wp-content/uploads/2014/06/…. Barely ripe. | |
| Aug 18, 2014 at 23:12 | comment | added | logophobe | How odd! Did you wrap all of the refrigerated samples, or just the "control" in the final photo? I wonder if that's a more significant factor than the acid used. | |
| Aug 18, 2014 at 23:06 | comment | added | TFD | You have made a mistake somewhere. This is counter to my general observations. What avocado type did you use? | |
| Aug 18, 2014 at 23:02 | comment | added | JSM | I wish I could upvote this more. Great experiment and great reporting of results. I imagine that oxidation is the key here; keeping air away from the surface would do more to preserve freshness. Perhaps next time you make guac, take a sample with acid (lime juice?) and without, and wrap both tightly to see what happens. I'm guessing from what little chemistry I remember that the acid acts as a catalyst for oxidation. | |
| Aug 18, 2014 at 22:35 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Aug 18, 2014 at 22:12 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Aug 18, 2014 at 22:06 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Aug 18, 2014 at 21:42 | history | edited | Jolenealaska♦ | CC BY-SA 3.0 |
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| Aug 18, 2014 at 21:32 | history | answered | Jolenealaska♦ | CC BY-SA 3.0 |
