Store with an onion

In addition to adding flavor to guacamole, onions are an avocado's BFF or Brown-Fighting Friend. According to evidence, onion extract may stop enzymatic browning by preventing PPO activity.

According to researchers, because PPO is an enzyme that has copper, the sulfuric compounds and derivatives found in onions may interact with copper at the enzyme's active site and reduce its activity. In fact, up to 33% of PPO-induced browning can be disrupted by compounds containing a sulfhydryl group. As a result, storing your cut avocado with a sliced onion may also prevent it from browning without affecting its flavor, just make sure the onion only comes into touch with the avocado's skin and not the flesh.