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5 tips to keep avocados from turning black even when half-preserved

Avocados are a high-fiber fruit that help lower blood sugar levels and reduce the risk of many diseases. Avocados are also low in cholesterol and triglycerides and contain vitamins K, C, B5, B6, E, potassium and folate. They are also rich in lutein and zeaxanthin, which are important for eye health.

With so many nutrients and properties, this fruit has perhaps only one drawback. And the first thing that catches your attention when you’re storing the halves in the refrigerator is the black color that begins to acquire rapidly.

Like other fruits such as apples, avocados oxidize. What caused this sudden blackness? Is it possible to prevent avocados from being blacker than coal?

The truth is, there are some homemade tricks to avoiding avocados going bad.

First of all, you should know that the process behind the color change of many vegetables is known as enzymatic browning. And “enzyme” comes from the word “enzyme”.

The enzymes involved in the enzymatic browning reactions that affect avocados and other fruits are called polyphenol oxidases or tyrosinases. or reduce their sensory qualities.

This color change itself is not harmful to health, but it does reduce the integrity of the fruit. Therefore, browning caused by enzymes is regarded as a problem in the food industry. Factors such as temperature, pH, or oxygen are used to suppress its appearance.

An avocado’s ripening point affects subsequent oxidation. The more ripe the avocado, the shorter its shelf life. Due to the high fat concentration in avocados, it may also help you lose weight. This all happens because avocados continue to breathe after being harvested. And it does so through the production of ethylene, a plant hormone that is fully responsible for post-harvest fruit changes.

“Avocados are a fruit characterized by a very low percentage of carbohydrates and a high amount of fat. The concept of “fat” is often associated with negative aspects of health and the body. Nevertheless, the fat contribution from this fruit is healthy as it provides important monounsaturated fatty acids for our body and is also rich in minerals such as vitamins E, C, and potassium. : 10609), specialist in sports nutrition and phytonutrients.

“But avocados, like other fruits, have a short shelf life. We’re used to food lasting much longer in and out of the refrigerator, but this long shelf life is generally This is due to the increase in chemicals commonly used by the industry to improve food and make it more durable,” adds Belossi.

5 Tips to Prevent Black Insides from Avocados

a squeeze of lemon

Squeeze a lemon in the middle of the remaining avocado you want to keep after cutting it in half. Lemon acid lowers the pH and inhibits the activity of the polyphenol oxidase enzyme responsible for oxidation, so it takes longer to darken.

“Lower the pH of your food. pH is a measure of the acidity a compound can have. , preventing the activity of polyphenol oxidase (PPO) from starting to “work” rapidly. In other words, it slows down the activity of enzymes. It should not be added in large amounts as it completely denatures the enzymes and spoils the food,” he explains Belossi.

do not heat

Heat inactivates the enzyme polyphenol oxidase. This is the method used to make jam in the food industry. For example, by soaking the fruit in very hot water over 100 ºC.

Yes it can withstand the cold, but not very cold

At the other end of the spectrum is the cold. Storing avocados in the refrigerator helps slow down the activity of the polyphenol oxidase enzyme. Also, for food safety, this reduces the growth of pathogenic microorganisms.

rap works

“This option is not 100% effective, but covering the fruit with paper (as long as it is harmless) will remove oxygen (the gas that enzymes use to produce browning). It’s trying not to, so it’s slow to brown,” Belossi explains.

Ultimate Hack: Tupperware with Water

The best way to store an avocado is to place one half in a container of water. By doing this, the surface will not come into contact with oxygen in the air, and deterioration can be prevented.

Of course, 2 to 3 days at most when stored in the refrigerator. “In this alternative, it’s important to lower the temperature to reduce the action of the PPO enzyme. It also submerges the cut side of the avocado in water to reduce the surface area exposed to oxygen. Add a squeeze of lemon juice.” and the antiseptic effect is doubled,” says Belossi.

And the expert concludes: They only slightly reduce the action of the enzymatic effect. However, the most natural thing that can happen is that the fruit develops the typical brownish color of avocados when exposed to oxygen. It is not ideal to consume if stored for many days as it may lose its properties or the enzymes may denature, resulting in an unappetizing flavor.

One avocado a day, secret formula

A study involving researchers from five universities found that eating one avocado a day for six months slightly reduced unhealthy cholesterol levels. Moreover, in a corresponding manner, they observed that daily consumption of this fruit had no effect on abdominal fat, liver fat, or waist circumference in overweight or obese people.

In a randomized trial, the team also found that participants who ate avocado had a higher quality diet during the study period.

A previous small study found a relationship between eating this fruit and low body weight, body mass index (BMI) and waist circumference, but this is the largest and largest study to date on the health effects of avocados. It is the most extensive study and contains a large number of studies. Number of participants and length of work.

In their findings published in the Journal of the American Heart Association, the authors wrote, “Although avocado had no effect on abdominal fat or weight gain, it may be a beneficial addition to a balanced diet. We provide evidence that there is a Penny Chris Etherton, a professor of nutritional sciences at Pennsylvania State University and one of his study participants, said, “In this study, he added one avocado a day without gaining weight. , LDL cholesterol also decreased slightly.” , which is an important discovery for improving health. ”

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https://www.vallartadaily.com/5-tips-so-that-your-avocado-does-not-turn-black-when-you-save-half/ 5 tips to keep avocados from turning black even when half-preserved

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