Why does the avocado seed prevent guacamole form turning brown?

Answer 1

The genetic makeup of the avocado is such that once cut open, exposure to air (oxygen) turns the flesh brown.

Adding an acid, like the lime juice in guacamole helps slow down the process, but it will still turn brown over the course of several hours if exposed to air. That's why I give instructions to cover the surface of the guacamole with plastic wrap. You can store the guacamole without it turning brown for 2 to 3 days this way. Make sure the plastic wrap is completely touching the surface with no air bubbles.

Answer 2

Avocado Seed In Guacamole

Answer 3

The seed is a nice addition, I think it has something to do with chemicals that interact between the "fruit" (the green stuff) and the pit. The old saying "one rotten apple spoils the bunch" is actually a truism. The components emitted from the rotting apple will affect the other apples and spur earlier rotting. A rotten avocado will do the same to other avocados as well. However, the pit seems to have a different type of interaction with its flesh. The same holds true for flowers, so be sure to remove dying flowers from the rest of the bunch so the others don't jump on the bandwagon!

Oh, and citric acid, such as lime or lemon juice, will help keep the flesh of nearly any fruit from turning brown quickly. They will all, however, turn brown at some point so don't try leaving guac in the fridge for 2 weeks. It gets hairy and starts sending threatening letters.

Answer 4

Actually I think it's the Lime Juice that prevents it from turning.

Answer 5

No not really. The best way is to add a decent amount of acid such as lemon or lime juice, and cover well with plastic wrap. Press the wrap down on the surface of the guac, it's air that turns it brown.

Answer 6

As far as I remember is due to a substance called pectin present in most of fruit seeds