The trick that keeps the avocado from burning after it's cut (@mamainthekitchen)
On the net you will find countless methods for preserving avocados, but how will you know what really works and what doesn't?
An avocado lover decided to put the issue to the test and tested a number of methods he found online.
Like the rest of us, he also knows how "fragile" the avocado is when it comes to its ripeness.
He found that out of 4 popular methods, only one has stood the test of time.
"I purchased four packages of avocados on January 14th and put them in the refrigerator as soon as I got home," he said, "12 days later, on January 26th, I took two avocados out of the package and put them in a fruit bowl - the avocados were still solid because the refrigerator slowed down the process The ripening. The bowl with the two avocados inside was placed next to another bowl of fruit on my kitchen table, which contained bananas - a fruit that emits ethylene gas and causes the fruit to ripen faster."
He added: "By January 30, the avocado was fully ripe and I cut it in half, before storing each half differently in the refrigerator on the same shelf. After 10 days, there was only one successful method of storage that kept the avocado perfectly green."
Here are the methods he tried and their results:
Avocado (Photo: ShutterStock)
1. A bag with a zipper (Ziplock)
Day 1: Half an avocado, with the seed still in the middle, was put in a zip lock bag and put in the fridge.
Day 2: The face has already turned brown.
Days 3/4: The face is still brown.
Day 5: The face now had visible signs of white mold.
This half avocado was thrown in the trash.
2. Adhesive nylon
Day 1: Half a seedless avocado was wrapped in cling film and put in the fridge.
Day 2: Small areas inside the avocado showed signs of browning.
Days 3/4: The face is even more tanned.
Day 5 - The top layer was brown but edible.
3. Avocado in a container
Day 1: Half a pitted avocado was placed in a container designated for avocados and placed in the refrigerator.
Day 2: The face of the avocado had small areas that turned brown.
Days 3/4: The face is even more tanned.
Day 5: The top layer of meat was brown but edible.
Dedicated container for avocados (photo: screenshot, wallmart)
4. Lemon juice and a sealed plastic box
Day 1: Half a seedless avocado with lemon juice on it.
Place in an airtight container and put in the fridge.
Day 2: The face remains completely green.
Days 3/4: The face still remains green.
Day 5: The face still remains green.
Day 7: The inside remains green - but slightly browned on the inside where the kernel was originally.
This is probably because the lemon juice in the plastic pot failed to reach this area.
Day 10: Most of the face is still green, but where the core was has now turned brown because there is no lemon juice left in that area.
More methods
It's easy: 3 methods to keep your avocado fresh
To the full article
@chefnancyg Lemon or water?
Try this to keep avocados from turning brown #lifehacks #foodhacks #kitchenhacks #momhack #cookinghacks #avocado #learnontiktok #freshfood #howto ♬ Spongebob Tomfoolery - Dante9k Remix - David Snell
the results
"From purchasing the avocado to ripening and extending its shelf life after cutting, you can keep an avocado for three weeks and four days (minimum), if you store it in the refrigerator immediately when you get home and then sprinkle lemon juice over it, put it in a sealed plastic container and put it in the refrigerator," said the avocado lover.
More about avocados
It turns out that only the growers know the truth: the big avocado lie that we all grew up on,
you cut an avocado wrong!
This is the way to prevent their rapid browning
This is how it looked on Monday of the experiment:
The avocado test (photo: screenshot, Daily Express)
And this is how it looked on the fifth day of the experiment:
The avocado test (photo: screenshot, Daily Express)
He added: "To ensure that all areas of the avocado don't brown, I could add more lemon juice to the inner area where the seed originally was. As for why the lemon juice works so well in preventing the avocado from browning, the acidic properties in the lemon reacted to the oxygen first - before the oxygen and the avocado reacted ".
Food
The food news
Tags
Avocado