Browning Avocados - What Helps?

Whenever you cut into the avocado, you activate an enzyme, polyphenol oxidase, which causes the monophenols in the avocado to hydroxylate to polyphenols. This results in the browning you see.

You can stop this reaction dead in it's tracks by introducing an acid. Which acid depends on what you're making, but I usually use citric acid, in the form of some lime juice. You can however use whichever acid you'd like.

Covering your guacamole with sour cream certainly work as well, the lactic acid within might help (although seeing as sour cream isn't really all that acidic, it's probably a pretty minor role), but this effect comes mostly from the fact that you're covering it, so that it isn't exposed to air.

You can do the same thing with plastic wrap, just make sure that you don't leave any air pockets between the plastic wrap and the guacamole.

See the improved answer here: What DOES Help?

Which acid works best to keep avocados from browning?

Answer: None (of the acids tested)

It's not that acid doesn't do much to help.

ALL OF THE ACIDS TESTED CAUSED AVOCADOS TO BECOME MORE BROWN AND TO BECOME BROWN FASTER THAN NO TREATMENT AT ALL

I am not kidding.

Method

For acid, I used freshly squeezed lemon juice, freshly squeezed lime juice, distilled white vinegar (diluted to 5% acidity), and Ball brand Fruit Fresh mixed per package instructions, 2 tsp powder to 3 TBS water. Fruit Fresh contains dextrose, ascorbic acid, citric acid and silicon dioxide. According to the label, 1/4 tsp of the powder contains 230% of the US RDA of Vitamin C (ascorbic acid). That roughly translates to the solution I used having 100X the concentration of Vitamin C of lemon juice. I was not able find anything to give me a basis for comparison of citric acid concentration.

I diced 1 avocado and shuffled up the chunks so that no 1 pile had chunks from only 1 part of the fruit. I dropped the chunks into small bowls of the acids, removed the chunks, and allowed to air dry. They remained at room temperature for 24 hours.

I mashed 2 avocados together and put 50 grams of the mash into each of 5 small bowls. I added 1/4 tsp of each individual acid to each bowl, leaving 1 bowl plain. I mixed thoroughly and scooped the mash onto 2 plates, 1 to be refrigerated, and 1 to be left at room temperature. I washed and dried the scoop between changes in acid.

Results

The diced avocados just gradually became darker over 24 hours, with the vinegar treated fruit the first to show signs of browning, and ultimately the vinegar treated fruit became the darkest. The untreated fruit resisted browning the longest and ultimately browned the least. The lemon juice and lime juice were about tied, they both significantly sped darkening and ultimately became significantly darker than the untreated fruit. The Fruit Fresh barely made any difference, but the slight difference there was, was negative. Fruit Fresh also caused the avocado to become darker and to brown faster, but just barely.

At 24 hours all of the mashed, unrefrigerated avocado had become equally brown and unappetizing, it just happened faster to the treated avocado. The difference was most dramatic at 6 hours:

It's not clearly visible in the photo, but the Fruit Fresh treated avocado was ever-so-slightly more brown than the untreated avocado.

At 6 hours none of the refrigerated, mashed avocado was significantly browning.

At 24 hours all of the mashed avocado was the worse for wear. On the non-refrigerated side, it looks on this photo like the vinegar treated avocado ultimately fared the best. It actually didn't. I didn't think to snap a picture, but the vinegar treated avocado was the only one to discolor all the way through. The others were still green on the inside, the vinegar treated scoop was slightly browned even on the inside.

There came a point about 12 hours in that the refrigerated side just stopped browning. It had dried out, leaving it more green than the non-refrigerated side, but no more pleasant. All of the samples browned and dried out fairly equally.

At 48 hours I had one scoop of mashed avocado left that I cared to eat.

By adding nothing, keeping it refrigerated and covered in plastic wrap clinging to the surface, so that it had no air at all, this avocado is still fresh, green and ready to eat.

I'll add lime now for flavor, and some cilantro and cumin. Pass the chips.

Note:

I am honored that this answer has been so generously received, but the fact is, it really doesn't answer the question very well. This answer shows what doesn't help. As of 1/8/15 I have added and accepted a new answer based on new experiments that show what does help, it's HERE next to the checkmark.

Nice experiment. Oddly enough food scientists in Florida have looked into the same problem, and achieved results similar to yours:

THE RETARDATION OF ENZYMATIC BROWNING IN AVOCADO PUREE AND GUACAMOLE

Enzymatic browning in avocado puree and guacamole was evaluated by reflectance measurements for several varieties of avocado with varying amounts of chemical additives. Paste from Booth 8 had a greater tendency to brown than that from Lula. Browning at 75°F was effectively retarded without flavor change by 30 mg percent of sodium bisulfite or 200 mg percent ascorbic acid. Lemon juice or citric and hydrochloric acid adjustment of the puree from pH 6.6 to 5.1 accelerated browning of Booth 8. Combination of sodium bisulfite and ascorbic acid were particularly effective in preventing browning in all avocado preparations under all handling conditions - refrigerated, frozen and thawed, or freeze-dried and reconstituted.

(Booth 8 and lula are different varieties of avocado. You probably used Hass.)

Looks like it's an enzymatic reaction that produces the browning:

The efficacy of sulfur dioxide in retarding browning is thought to be due to the formation of addition products with the polyphenolase enzyme, thus interfering with the catalytic activity.

So a little bisulfite might be called for if you must prep the stuff long in advance.

I am missing mention of the conventional wisdom trick to keep avocados from discoloring: keep the kernel in. That does not really help with readily prepared dishes but it does help with partially used avocados.

Propanethiol S-oxide gas will stop the browning affect on the surface of avocados. This sulfur oxide is found in the gas formed from cutting bitter/sharp onions.

When storing guacamole in a bowl, place a half an onion chopped inside a smaller bowl, then place the smaller bowl in the center on top of the guacamole. Then cover with saran wrap as to not remove the accumulated gases from the surface of the guacamole.

Take chopped, minced, or diced onion you might be using for the dish and place it directly on top of the avocado dish, with an airtight cover. Mix it in just prior to serving.

Another example would be to place a sliced onion in a zip-lock with a half cut avocado. This provides oxygen displacement and enzyme reaction reduction using onion gases.

I realize this is not a combination/mixture solution but it is cost effective and can be found in any grocery store...

Since the publication of Antoine Lavoisier's revised Easter Memoir in 1778, it has been understood (although not at first universally accepted) that acids generally are oxidising agents.

However, I note that, somewhat unusually for an acid, formic acid can act as a reducing agent (the opposite of an oxidising agent). My understanding is that this unusual property is the reason for its use as a preservative. It is approved by the USFDA as a food additive when adequately diluted.

So, formic acid might work, but note that in higher concentrations it can have harmful effects and it is banned as a food additive in the EU, Australia and New Zealand.

I have only tried saving the leftover of an avocado, never guacamole or pureed. The only thing that worked was sucking out ALL the air from a 'ZIPLOCK'brand plastic bag, using a straw. Next time I'm trying a "SEAL A MEAL", though the size of bags I have will be overkill for the small leftover fruit.