"Chef Antonia Lofaso offered this deceptively simple tip for keeping an avocado ripe and green as long as possible. If you need just a small amount of avocado, like a slice for a sandwich or a salad, remove only what you need and leave the rest of the fruit intact. That way the only exposed part is from where you cut. You can remove a quarter or a third, peel the skin off that portion, and leave the rest unpeeled."
"For the exposed portion, Lofaso has another simple solution. All you need to do is apply a wet paper towel. Lay it over the avocado where you've cut it open, and gently press it into the exposed flesh. That can stay in your fridge or even on the counter for a day or so until you're ready to use the rest of it."
"We're always looking for ways to store avocados longer. Avocados turn brown because of an enzyme in them that reacts to oxygen. That brown color you're seeing is actually melanin, the same compound that causes your skin to darken. However, in an avocado, browning occurs alongside the breakdown of fat in the fruit, which also changes the flavor. You can still eat brown avocado, but it's less appealing."
Leave unused portions of avocado unpeeled so only the cut area is exposed. Remove only the amount needed and peel the skin off only the portion taken. Cover the exposed flesh with a damp paper towel and press gently to limit oxygen contact; store the remaining fruit in the fridge or on the counter for up to a day. Browning results from an enzyme reacting with oxygen, producing melanin and causing fat breakdown that alters flavor. Adding acid, such as lime juice in guacamole, slows oxidation and preserves color.
Read at Tasting Table
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