How to keep avocado fresh: effective and natural tricks

He avocado It is a nutritional and culinary treasure, which has become an ingredient for different recipes. However, once it is cut it begins an accelerated oxidation processwhich is when it gets dark. So that this does not happen there is several natural tips with ingredients you have at home.

The process of oxidation of avocado is natural, since the pulp, rich in phenols and enzymes such as polyphenol oxidase (PPO)comes into contact with oxygen of the air. This does not affect the nutritional quality of the avocado, but it does affect its color, texture, and appeal.

The purple onion trick

There are several home methods to prevent avocado oxidation with natural ingredients. One of them is from purple onion, which consists of adding it along with the avocado in an airtight container.

It is very effective home trick, and there are scientific reasons that support it such as:

• Onion, especially purple (red), is rich in volatile sulfur compounds. When cut, these compounds are released, acting reducing agents y natural antioxidants.
• The sulfurous vapors of the onion inhibit the activity of the PPO enzymewhich causes the avocado to darken.
• When avocado and onion are stored in an airtight container, a microatmosphere is created that slows the oxidation reaction.

You just have to keep in mind that the onion, although placed in the same container, should not touch the pulp of the avocado to prevent it from altering its delicate flavor.

The best tips to maintain the freshness of avocado

As we already mentioned, the key to keeping an open avocado is minimize contact with oxygen y slow down enzyme activity. Below are other tips that can help you keep avocado fresh.

1. Leave the seed: It works like a physical lock which prevents oxygen from touching the center of the fruit, although it does not protect the entire surface.
2. Spray with acid: To use lemon juice or vinegar It is a traditional method. The acidity (low pH) of these liquids helps inactivate the PPO enzyme.
3. Cover with film: Put cling film directly touching the pulp to create a physical barrier which insulates the surface of the avocado from the outside air. Avoid air bubbles.
4. Use red onion and closed container: As we already discussed, this creates a controlled antioxidant environment thanks to the sulfur vapors.
5. Refrigeration: Always store in the refrigerator. The low temperature is essential, since slow down the rate of all chemical reactions, including oxidation.

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