Add pineapple juice

The ability of pineapple shell extract (PSE) and its ultrafiltered fractions to inhibit banana polyphenol oxidase (PPO) and keep fresh-cut banana slices from browning was tested. The result is similar when compared to avocado.

Pineapple juice can help prevent the browning of your avocado, much like lemon juice does. In fact, there are two possible explanations for how pineapple juice affects PPO. On the other hand, evidence suggests that pineapple juice is comparable to sulfite, a commonly used anti-browning substance that prevents enzymatic browning. On the other hand, the browning-preventative properties of pineapple juice may be brought on by the concentration of antioxidants in the juice. Therefore, brushing a little juice on your avocado's exposed pulp may prevent browning.