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Browning is a natural process triggered by an enzyme called polyphenol oxidase, which reacts when the fruit’s flesh is exposed to oxygen, according to Healthlinea trusted online health and wellness platform. While discoloration is inevitable over time, it can be delayed with a few easy tricks.

Seal it from air

When an avocado is cut, its flesh comes into contact with oxygen, triggering a reaction that causes browning. Limiting exposure to air is one of the easiest ways to slow the process. Wrapping a cut avocado tightly in plastic wrap or storing it in an airtight container can help keep it fresh for longer.

Keep in mind that browning may resume once the avocado is exposed to air again.

Add lemon juice

Lemon juice can help slow browning because it contains citric acid and vitamin C, which reduce the activity of the enzyme responsible for discoloration. Simply squeeze a small amount of lemon juice over the exposed flesh before storing the avocado.

Store with onion

Research suggests onions may help slow browning by interfering with the enzyme that causes it. One simple method is to store a cut avocado in the same airtight container as a sliced onion. To avoid affecting the avocado’s taste, make sure the onion touches only the skin and not the flesh.

Use coconut water

Submerging a cut avocado in coconut water overnight is another method worth trying. In addition to limiting exposure to oxygen, antioxidants in coconut water may help slow the browning process. However, leaving the avocado submerged for too long can make it soft and mushy, so this technique is best used for overnight storage only.

Brush with pineapple juice

Pineapple juice may also help keep avocados from turning brown. Like lemon juice, it contains compounds that can slow the browning process. Some researchers also believe its antioxidants protect the fruit from discoloration. Brush a small amount of pineapple juice onto the exposed flesh before storing the avocado.

Coat with honey

A thin layer of honey may help delay browning by creating a protective barrier that reduces contact with oxygen. Honey also contains antioxidants that may help slow the chemical reactions responsible for discoloration. Lightly coating the exposed surface can help keep the avocado looking fresh for longer.