Separate Ethylene‑Producing Fruits to Slow Ripening and Prevent Avocado Browning

Fruits such as bananas, apples, pears, avocados, peaches, plums, kiwis, mangoes and tomatoes release ethylene, a natural gas that speeds up the ripening of nearby produce. Storing these items together can cause other fruits to become overly soft, darkened or spoiled, so keeping them in separate containers or refrigerator drawers helps extend their freshness.

When an avocado is cut, exposure to oxygen triggers an enzymatic reaction that turns the flesh brown. Simple preservation methods include brushing the exposed surface with a few drops of lemon or lime juice, covering the cut side with cling film or an airtight container, leaving the pit in the half being stored, applying a thin layer of olive oil, or placing the avocado with onion pieces in a sealed jar. Refrigeration further slows oxidation, and for long‑term storage the mashed avocado can be mixed with lemon juice and frozen in airtight bags.