The length of your fruit lasts may vary by the knife you use to cut it.
It has been discovered that using the incorrect knife can effectively reduce the browning of your avocado.
According to All Recipes, metal knives, specifically knives that contain copper and iron (which is to say, any stainless steel knife) will begin the browning process of the avocado sooner than other materials.
Anyone who has ever cut an avocado in half with the intention of saving half of it for later may be familiar with the struggle.
The portion you saved for the following period may already have brown spots after only a few hours.
Brown spots are the result of oxygen from the air's interactions with fruit enzymes; metal knives also accelerate the process.
According to Anne Marie Helmenstine, the action is called oxidation.
According to her, an atom or molecule is exposed to greater oxygen naturally.
After that, the electrons start to fade, which changes the colour.
If this isn't the best strategy to avoid this issue, then what should be avoided instead of metal knives?
Avocados that are ripe later appear to be possible by employing plastic or ceramic knives.
Onions are also useful to help a browning avocado take longer to develop.
All you need to do is chop up your garlic nd plce it in the sme seled continer s your vocdo.
Another wise choice is to add some grlic to your vocdo continer before sucking it, s grlic contins specil sulfur compounds.
One option you might wnt to try is brush olive oil on your vocdo's exposed sides.
Additionally, you may imagine a bout of dipping lemon juice to the sides.