Why does avocado turn brown quickly?
Show answer & explanation
Answer: Enzymes oxidize when exposed
Enzymes oxidize when exposed ✓ — Correct! Avocados contain polyphenol oxidase enzyme and phenolic compounds. When cells break (cutting), these mix with oxygen from air, causing enzymatic browning—same reaction that browns apples! It's harmless but unappetizing. Lemon juice helps because acid lowers pH, slowing the enzyme. Plastic wrap prevents oxygen contact.
Natural aging process — Wrong. Browning is a specific chemical reaction (oxidation), not general aging. Intact avocados ripen without browning.
Absorbing air pollution — Wrong. Air pollution doesn't cause avocado browning. It's enzymatic oxidation from oxygen in regular air.