5 Ways To Protect Your Avocados From Going Brown & Make Them Last Longer
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Avocados deliver heart-healthy monounsaturated fats that lower bad cholesterol and reduce cardiovascular risk.
Avocados regulate blood pressure and support muscle function. (Image: Canva)
Avocados have been enjoying their moment in the sun, and according to reports, their popularity has been growing by leaps and bounds. The avocado market size had reached USD 18.5 billion in 2026 and is forecast to climb to USD 27.6 billion by 2031.
The demand for avocados is being fuelled by several studies that have proven these fruits are brimming with health benefits. They are also being offered readily at supermarkets at decent cost points, and even restaurants are including more dishes that feature avocados.
Health benefits of avocados
Avocados deliver heart-healthy monounsaturated fats that lower bad cholesterol and reduce cardiovascular risk. Packed with fibre (13g per fruit), they promote digestion, gut health, and satiety for weight management. Rich in potassium (more than bananas), they regulate blood pressure and support muscle function. Vitamins K, C, E, and folate boost bone health, immunity, skin collagen, and cell repair. Antioxidants fight inflammation; their nutrient density enhances absorption of other vitamins from meals. Low-sugar and versatile, one avocado meets 40% daily folate and 30% vitamin K needs.
However, there is one issue with avocados: they turn brown when cut due to oxidation from air exposure and take on a sickly look that might confuse people into thinking they are rotting. Here are 5 simple ways to store them and keep that fresh green colour longer.
Lemon or Lime Juice Barrier
Squeeze fresh lemon or lime juice over the cut surface right after slicing. The citric acid blocks enzymes that cause browning. Pat dry lightly, then wrap tightly in plastic wrap or store in an airtight container in the fridge. Stays fresh for up to 2 days.
Plastic Wrap Seal
Press plastic wrap directly onto the exposed avocado flesh to eliminate air pockets—no oxygen means no browning. For halves, leave the pit in and wrap snugly. Refrigerate in a sealed container for 24-48 hours of vibrant green.
Onion Protection
Place the cut avocado in an airtight container with chopped onion slices (skin contact only, not flesh). Onion’s sulphur compounds inhibit browning enzymes. Refrigerate; works for 2-3 days without flavour change.
Submerge in Water
Put the cut avocado half (pit in) or slices in a bowl of cool water, fully submerged. Seal the bowl airtight and refrigerate. Prevents air contact entirely; refresh water daily. Good for 3-4 days, though the texture softens slightly.
Olive Oil Coating
Brush a thin layer of olive oil over the cut side to create a protective film that prevents oxidation. Wrap in clingfilm or use an avocado saver tool, then refrigerate. Keeps colour intact for 1-2 days; bonus flavour boost.
January 17, 2026, 10:34 IST
