From green to brown... Is it safe to eat avocados after they've changed color?

 

Avocado 

From green to brown... Is it safe to eat avocados after they've changed color?

A common problem many avocado lovers face after cutting into the fruit is that its beautiful green color changes to an unappetizing brown color after a short time. This raises a very important question: is it safe to eat this fruit after its color change?

First, you should check whether the avocado's discoloration is due to cutting it and exposing it to air, or whether the fruit is damaged. According to the Health website, brown avocados resulting from oxidation are safe to eat, but they may have a bitter taste.

So, not all avocados that turn brown are safe to eat, as browning can also be caused by spoilage.

Avocados can overripe and spoil due to bacterial growth. Brown and black spots are a sign of spoilage, and spoiled avocados will smell and taste bad. If you notice a strange odor and the avocado appears soft, it's best to discard it.

Mold is another common problem with avocados due to their high moisture content. Avocados with mold should be discarded, even if the mold only appears on the peel and not inside the flesh.

Avocados often turn brown due to enzymatic browning and over-ripening. Other causes include fruit damage from cold.

Enzymatic tanning

This occurs when the avocado flesh is exposed to oxygen as a result of damage or mishandling after harvest and during storage.

Fruits and vegetables contain enzymes and compounds stored in separate cell compartments. These molecules are released when the fruit is damaged, cut, or overripe. In the presence of oxygen, the enzymes react with the compounds (a process called oxidation). This reaction produces melanin, a pigment that causes tanning.

Enzymatic browning also causes nutrient loss, undesirable taste, texture, and appearance. Other causes of brown avocados include:

over-maturity

Ripening is desirable up to a certain point. As the fruit ripens, cells decompose, releasing enzymes, compounds, and sugars. This causes browning within the fruit due to oxidation. It also creates a favorable environment for bacterial growth.

cold damage

Cold damage occurs when the fruit is stored at low temperatures before it ripens. Cold-damaged avocados may develop gray-brown or dark spots or stripes. These fruits are safe to eat, but their taste is likely to be off-putting.

Natural damage

Avocados may spoil due to the growth of microbes (bacteria and fungi).

How do we deal with brown avocados?

First, check the smell and texture: You can eat a brown avocado if the brown color is due to oxidation. In this case, it won't smell strange. You can either eat it whole or remove the brown part if you prefer not to eat it. However, if the avocado smells bad or is sour, you shouldn't eat it.

Use it in different recipes: Brown avocados are likely to be softer. Once you're sure they're safe to eat, you can use them to make avocado sauce (guacamole). You can also add them to smoothies or use them in desserts.

Store in the refrigerator: Brown avocados are likely to spoil quickly. If you don't plan to consume them immediately, you can store the fruit in the refrigerator with a little oil and lemon juice in an airtight container.