Brown Avocados: Should You Eat Them Or Avoid Them?

There are a few possible explanations for why avocados might turn brown. One possibility is that the browning is caused by enzymes called polyphenol oxidases (PPOs), which are activated when the fruit is cut or damaged. These enzymes can cause the avocado to be brown and present in other fruits and vegetables, like apples and potatoes. Another possibility is that the browning is caused by oxidation, a chemical reaction that occurs when a substance is exposed to air. For example, when oxygen interacts with certain compounds in the avocado, it can cause them to turn brown. This process is also responsible for the browning of peeled onions and bananas.

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