Why does avocado turn brown quickly?
Show answer & explanation
Answer: Enzymes oxidize when exposed
Enzymes oxidize when exposed ✓ — Correct! Avocados contain polyphenol oxidase enzyme and phenolic compounds. When cells break (cutting), these mix with oxygen from air, causing enzymatic browning—same reaction that browns apples! It's harmless but unappetizing. Lemon juice helps because acid lowers pH, slowing the enzyme. Plastic wrap prevents oxygen contact.
Natural aging process — Wrong. Browning is a specific chemical reaction (oxidation), not general aging. Intact avocados ripen without browning.
Absorbing air pollution — Wrong. Air pollution doesn't cause avocado browning. It's enzymatic oxidation from oxygen in regular air.
More Food & Nutrition questions
- Parmigiano Reggiano is made with milk, salt, and rennet only, so why can older pieces taste more savory or spicy without extra seasoning?
- Why does a Parmigiano Reggiano wheel wait until at least 12 months for the official selection mark instead of being fully approved when it is molded?
- How can Parmigiano Reggiano keep developing flavor after its starter bacteria have done their early acid-making job?
- A young Parmigiano Reggiano can taste milky, while older wheels lean nutty, spicy, or broth-like; what pushes the flavor away from plain dairy?
- Why does aging Parmigiano Reggiano from 12 months to 36 months not matter much for removing lactose?
- Why can older Parmigiano Reggiano turn crumblier and grainier instead of simply becoming a harder block?