How Do Restaurants Keep Their Avocados from Turning Brown

Avocados start oxidizing soon after being cut, so foodservice establishments must find ways to slow spoilage and preserve inventory in order to please customers and increase profitability. If you’ve ever wondered, “How do restaurants keep their avocados from turning brown?” This guide outlines simple steps you can take to extend your produce’s shelf life, improve its appearance and maximize its taste. 

Why Do Avocados Turn Brown?

You might have noticed by now that avocados really don’t last long–you have mere minutes before it starts turning brown. That’s because avocados contain an enzyme called polyphenol oxidase that causes them to turn brown when exposed to oxygen.

It’s kind of like how your skin turns darker in the sun to protect itself from seasonal increases in UV radiation. When an avocado’s skin is damaged, the meat will turn brown to protect itself from bacteria that would cause it to rot faster. But in this case, the color is more of a byproduct of the chemical reaction than the line of defense.

Why is Preventing Spoilage Important?

Slowing the oxidation process reduces spoilage, minimizes wasted inventory and makes your budget more efficient—all of which improve your business’s bottom line. Considering that 40% of all food in the United States ends up in landfills, reducing food waste is an effective way to make your establishment more sustainable.

How Long Do Avocados Last?

How long an avocado lasts will largely depend on what stage of ripening they were in when you bought them. An unripe avocado will last around 4-7 days on the countertop until they ripen, then another 2-3 days in the refrigerator. So if you buy an unripen avocado, you may be able to keep it for up to 10 days.

How Long Do Avocados Last Once Cut?

Without refrigeration, a cut avocado will begin to turn brown within only a few hours. This doesn’t mean it’s unsafe to eat, only that its taste and texture might not be as appealing to the eye or tongue. For that reason, you should either use up all your avocados right away or refer to the proper avocado storage methods in the section below.

How Long Do Avocados Last in the Fridge Once Cut?

Once cut, an avocado can last for about a day or two in the refrigerator if properly stored. You might be able to stretch it to three under the right conditions, but by that point, you might have to cut out some of the brown spots. Regardless, when selling prepared avocados, it’s best to use fresh.

How Long Do Mashed Avocados Last in the Fridge?

Like cut avocados, mashed ones last about the same amount of time—one to two days. You might be able to squeeze some extra shelf life out of them by adding a dash of lemon or lime juice and storing them sealed in an airtight container, but even that won’t delay the browning for much longer.

Are Brown Avocados Safe to Eat?

Yes, you can still eat brown avocados, although you might want to hold off on serving them to your customers since browned avocados don’t exactly look appetizing. If only part of the flesh has started to oxidize, simply cut it away–the rest is still perfectly fine.

Do Brown Avocados Taste Bad?

Yes. Although you probably won’t notice a difference in taste and texture if it’s just starting to turn brown, a thoroughly-browned avocado will eventually develop a somewhat bitter taste and an unappealing, mushy texture that would make it unfit for a restaurant dining table.

How Do Restaurants Keep Their Avocados from Turning Brown?

There are multiple tried and true methods restaurants use to keep their avocados from turning brown. Although these methods can help extend the shelf life of your avocados, the best thing to do is keep them in their skin right up until serving. After all, what better way to keep your food fresh than with mother nature’s wrapper?

How to Properly Store an Avocado?

Avocados turn brown due to oxidation, so it’s essential to create an airtight seal and slow the chemical reaction. To store an avocado properly, sprinkle the cut side with lime or lemon juice, wrap it tightly in plastic wrap and place it in an airtight container in the refrigerator. This method helps keep the avocado fresh for as long as possible.

How to Store Avocados with Oil?

First, grab your spare avocado half and some cooking oil, then brush a liberal amount on the exposed area. Although oil can create a partial oxygen barrier, it’s not airtight, so you’ll also want to package it in plastic wrap or a food container to maximize its storage potential.

How Do You Store Avocados in Plastic?

The main goal is to prevent oxygen from touching the avocado’s flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh. If you’re really serious about trying to keep your avocado from oxidizing, you could double-wrap it for a more airtight seal.

How to Keep Avocados Fresh in Water?

To keep a cut avocado fresh in water, simply submerge it in a container of water and place it in the refrigerator. The water will prevent air from coming into contact with the green flesh, slowing down the oxidation process. Although you might think that this would make the avocado soggy, the fact that avocados contain 15% fat and high levels of pectin limits the action of osmosis that would cause the flesh to absorb excess moisture.

Is Storing Avocados in Water Safe?

While you can keep them looking fresh for a few hours, leaving avocados in water isn’t safe long term. If bacteria such as listeria or salmonella are present, the water will act as a breeding ground, eventually infecting the green flesh under the skin. If you want to err on the side of caution, be sure to use the avocado within 4 hours.

Does Frozen Avocado Turn Brown?

Yes. Although the oxidation process may slow down, it doesn’t stop completely, so frozen avocado often turns grayish brown over time. Combined with the mushy texture once it’s thawed, storing avocados in the freezer isn’t usually recommended. 

Does Leaving an Avocado Pit in Prevent Browning?

No. Even though many people claim adding avocado pits to guacamole helps prevent browning, the truth is that they only slow down oxidation for the area directly underneath them–which is relatively small. If you want to keep your cut avocado or guacamole dip looking green for as long as possible, it’s best to follow the suggestions above.