Firstly, it is important to understand that avocados, like other fruits, have a complex cellular system.
This system operates to transport and store various substances, such as nutrients, water, and sugar.
When something disrupts this delicate system, something called vascular browning can occur
Vascular browning refers to the phenomenon where the avocado’s transport systems shut down, change color, and become visible to the naked eye.
The most common cause of vascular browning in avocados is exposure to cold temperatures, particularly in your refrigerator
Cold temperatures can weaken the cells in the avocado’s tissue, even after a few days of ripening at room temperature.