A couple of years ago, an Australian firm called Naturo Technologies developed a machine—the Natavo Zero, aka the Avocado Time Machine. This ATM supposedly miraculously slows the avocado ripening process, keeping it from turning brown for as much as 10 days there is no the use of chemicals—or olive oil, or lemon juice, or red onion. (Naturo modern technologies is at this time working on a new process that pasteurization that pipeline more that the natural vitamins and also enzymes in the milk.)

The implications of this Avocado Time Machine? stop say you did every the sleuthing in ~ the store for the perfectly-ripe avocado: girlfriend sought out fruit (yes, they’re a fruit) with a darker green, virtually black skin color. Friend squeezed only a grasp (ha) of avocados at the keep (applying gentle pressure only, obviously). You found the one that was perfect ripe and ready, and also nicked off the stem to examine the color of the ring (perfectly irradiate green). Yet then, you gained home, and also forgot about the avocado—not remembering till days later, and also your once-perfectly ripe avocado is currently a brown and mushy avocado.

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When the ATM was first getting publicity, that seemed like everyone i knew emailed me one post or another (from Mashable, Eater, Foodbeast, Food & Wine, lar Street, Tasting Table...). Even my dad said me about it!

But here"s the thing: Rather than being marketed or intended for home use, the maker is expected for large food service. A push release native the firm states that the "list of feasible beneficiaries is long and also includes the food service, quick business restaurants, catering companies, canteens, sushi chains, supermarkets and also all type of retailers. It additionally permits the fiddle of in your ar grown avocado fruit to countries with difficult import constraints or hard to access markets." Moreover, the ATM, claims Naturo, eliminates potential pathogens in ~ a level the exceeds the strictest food safety and security codes—its benefit is in enhanced food safety, not just in aesthetics.


as Clint Rainey of grub Street put it, "The idea is cool and also all, also if it’s the work-related of someone whose setup seems to it is in tackling the world’s troubles in reverse order that importance, and also is of certain no advantage to residence cooks."So why all the attention? What"s through our never-ending obsession with keeping avocados as eco-friendly as feasible as lengthy as possible? What"s really going on when an avocado transforms brown? Is it just an unsightly, unappetizing phenomenon—or can you really taste the difference?

“I think I know it also less now that I review this article. This is just how I perceive the life of one avocado. No ripe, not ripe, not ripe, no ripe, not ripe, no ripe,ripe, rotten.”

The FAQ web page of Avocado Central, a website operation by the Hass Avocado Board, walk not offer much details beyond, "Oxidation (exposure to air) can reason the fruit of one avocado and/or guacamole to revolve brown." Kids" stuff.

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compound Interest, a website (and accompanying book) that dives right into the chemistry of day-to-day food and drinks, offers a bit much more explanation: In the presence of oxygen, the enzyme polyphenol oxidase switch the phenolic link in the avocado into quinones (more on just how quinones influence flavor later). This quinones polymerize—they join smaller molecules right into long chains—to produce polyphenols, and it is this polymerization that appears as the brown coloration. It"s not just oxygen exposure that outcomes in the browning—it"s additionally the damaging that the framework of the plant cells, which enables the phenolic compounds and the polyphenol oxidase enzyme come interact.

The ATM functions to combat this by using steam to produce pressure fluctuations the "switch off" polyphenol oxidase, in order to slowing the browning process.

If all that reviewed your head and also you simply want to understand whether avocados that have browned native oxidation in reality taste worse, this is Monte Nesbitt, an extension Program Specialist in ~ the Texas A&M AgriLife Extension, to explain.


1. Inspect the Color. No oxidation (your light environment-friendly avocado transforming dark green, also brown), however quinones "are responsible because that bitter flavor,” Nesbitt says.”There deserve to be part loss of eating top quality as the procedure continues, return perceptions of these bitter spices vary among people.”

Dark environment-friendly flesh doesn’t always mean avocado is rotten.

So the impact of oxidation top top avocado flavor is a little bit up in the air. Eric Focht, a staff study associate in ~ the college of California Riverside, said he wasn"t aware of any type of blind taste test of browned versus freshly-cut fruit. But, he"d "bet the if the topic couldn"t check out what they to be eating, they"d notice little difference; I understand I don"t." most of the aversion, the hypothesizes, is psychological: "We don"t choose the method it looks, so it"s off-putting. A huge part the food is its presentation, and also we combine browning or discolored fruit v being bad or overripe or also rotten."

Our remote taste test. I don't desire to eat the avocado on the right, even though I recognize it doesn't taste *that* different. Photo by note Weinberg Dark eco-friendly or gray flesh have the right to mean chilling injury. "On the various other hand," Focht reminded me, "there are varieties of browning and discoloration in avocado fruit that DO affect flavor"—like chilling injury, i m sorry is browning or blackening the the skin and also browning or graying of inner flesh because of low-temperature storage—"and it"s crucial to distinguish in between and also phenolic response."

So, a few years ago, we walk a mini, completely unscientific, mostly anecdotal remote taste test at the znjke.com offices. Among our avocados was truly funky—brown-gray from the minute we opened up it up—and it taste discernibly different, though not bad, per se: an ext like there to be something obscuring the true avocado flavor; then-staffer Amanda Sims placed it well once she said it tasted choose an unripe avocado (slightly blah-ish) but with a soft texture.

The avocado the was pristine as soon as we cut into it however left the end to brown because that a few hours, top top the other hand, was harder to differentiate from the freshly-cut one: maybe it taste slightly bitter... Maybe. The was tough to say! (Of course, the oxidation the occurs after ~ a couple of hours is surely much less impactful than oxidation that happens over a variety of days.)

In all scenarios us realized the avocados—at least the people we"re getting in brand-new York City (that is, transport in native Mexico and California)—aren"t therefore palatable on your own. However when you include the essential salt and pepper and also lime juice, any kind of deterioration in taste because of oxidizing more than likely wouldn"t be noticeable at all.

2. Taste it. (Yes, really!) together for safety and security concerns? Nesbitt said that there"s "no safety difficulty with spend dark avocados uneven they have also been exposed come room temperature and bacteria, for this reason recommendations come refrigerate them space valid." for this reason if you"re tasting miscellaneous funky or rancid or "off" in her brown avocado (or the sandwich you"re conserving for the following day), it"s necessary to think around why it"s brown: It might be due to something various other (or maybe more nefarious) than oxidation.

If presented v an unsightly, yet otherwise an extremely fine (largely light-green-fleshed, some dark bruisings OK, buttery however not liquified, for sure no foul smells); avocado, we’re top top Team just Eat It. And it sounds favor you room too: once we request you your feelings about oxidizing avocados, most of friend commented the you merely cut approximately discolored locations or usage the less-than-perfect fruit in smoothies, on toasts, or in guacamole.

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But! If girlfriend can"t get behind browning avocados (and you"re upset the the Natavo Zero is supposed for advertisement use, not home kitchens) and also they do taste bitter or funky to you, you deserve to take precautionary actions to stymie their browning (counterintuitively, the best selection may be to execute nothing at all!).

Or, you deserve to seek out one-of-a-kind varieties much less prone to browning (many of i m sorry aren"t easily accessible in all components of the country). Focht told me that "some avocados endure from
a lot much more than others and also Hass is among the varieties that go have details problems with browning after the meat is cut. Many various other avocados, however, present a considerably less pronounced response" and "some of lock really perform not seem to brown at every (Sir Prize, a UCR release from the late 90s pertains to mind)."