Why does the inside of an avocado turn black? How to choose an avocado

Avocados mature between August and September each year. Most avocados are imported and can be purchased all year round. Many people complain that avocados are hard and taste bad. In fact, green avocados are not ripe. They can only be eaten when they turn black and are buttery inside. Why do avocados turn black inside? Many friends are not very clear. Let's open it and find out!

Contents of this article

1. Why does the inside of avocado turn black?

2. How to choose avocado

3. Precautions for eating avocado

Why does the inside of an avocado turn black?

The inside of the avocado turns black because it has been ripened for too long, which leads to vascular oxidation and head rot. In winter, the ripening time should not be too long. Place it in a sunny and warm place at 25 degrees for about 2 days. It is ready to eat when it feels good to the touch.

This is caused by the rupture of the skin of the injured fruit and the film that acts as a "protective wall" inside, allowing oxygen to enter the fruit. Oxygen reacts with some compounds in the fruit (usually embeds into these compounds) and oxidizes these compounds. Many compounds appear brown-black after being oxidized, so the injured part of the fruit will also turn black. To prevent the fruit from turning black, you can use citric acid. Because citric acid is very easy to oxidize, it can be used to remove oxygen and prevent the fruit from turning black. This is why if you soak apple slices in lemon juice, the apple slices will not turn black for a long time.

Some avocados will not become soft after they are ripe. This may be because they have been frozen after being picked. Most of these fruits will no longer ripen, but fine black fibers will appear in the flesh. These fruits are edible, and you can spit out the black aging fibers when eating.

Some avocados will have black aging fibers after being stored for too long or overripe. This type of fruit can still be eaten, but the black fibers inside need to be removed when eating. The best way to eat it is to take out all the flesh of this fruit, put it in a juicer, add appropriate amount of milk, honey, etc., then filter out the residue inside and drink the juice.

How to choose an avocado

1. Depends on the season: matures from August to September

The avocado matures from August to September every year. However, most avocados are imported. Avocados imported from abroad can be purchased all year round, so this is not of much reference value.

2. Look at the color: dark or black

Many people complain that avocados are hard and taste bad. In fact, green avocados are not ripe. They are edible only when they turn black and the inside is buttery. Don't buy them when they are too green, but medium color. After a few days, the color will darken. When it turns dark, you can eat it.

In addition, if you buy dark avocados, eat them as soon as you get home. Don't keep them for too long. Hard avocados can be kept for a longer time. If you buy hard avocados and want them to soften quickly, put them in a warm place. If you want to delay softening, put them in a cool place or in the refrigerator.

3. Look at the skin: rough and uneven

It is better for the avocado to be rough and uneven on the outside, without any sudden flat or smooth areas on the entire surface. However, although the avocado's skin is bumpy and has small bumps, you should also pay attention to whether it is damaged or cut when choosing it.

4. Look at the elasticity: soft and elastic

Gently pinch the surface of the avocado, and the best ones are the ones that are elastic. If you pinch it and it doesn't bounce back, it's an old avocado. Don't buy stale avocados, or buy fresh ones and keep them at home for a few days. If the avocado is moderately soft and hard, and you can feel it move slightly when you press it, then it's the best state for eating. Especially when you cut it with a knife, the inside is tender yellow-green, a very light color, and there are no black spots. This is the best state of the avocado. Food knowledge

5. Look at the fruit stalk: yellow-green

There is a stalk on the top of the avocado, and the yellow-green stalk is generally better. If the inside is black or has dark brown spots, then this fruit cannot be chosen. It is also not good if it is too ripe. It is not fresh because it has been too long, which means that the inside has begun to go bad. Most of these avocados will have a rotten paste after being cut. If the inside is yellow, it is relatively fresh and can be chosen.

6. Look at the overall situation: no rot or deterioration

The last step is to check the entire avocado to see if there are any rotten or deteriorated areas on the surface. If there are no large holes when you gently pinch it, it can be basically confirmed that it is a fresh avocado and you can buy it with confidence.

Precautions for eating avocado

1. After avocado is stored for too long, aged black fibers will appear. This fiber cannot be eaten, but the other flesh parts can be eaten.

2. Avocado contains a large amount of fatty acids and is not suitable for large-scale consumption. Excessive consumption may cause obesity.

3. Avocados need to be eaten as soon as possible after being cut. After being cut, avocados will be oxidized and turn black in the air. The blackened fruit cannot be eaten.