Fortunately, avocados with slight vascular browning are generally safe to eat. The browning itself does not pose any health risks. However, as the browning becomes heavier or turns black, it is best to discard the fruit as it may develop a rancid taste
Now that we understand the cause of brown spots on avocados let’s explore some tips on choosing a ripe avocado and properly handling them to prevent browning.
When buying avocados, look for fruits that are slightly soft when gently squeezed. If they are too firm, they are not yet ripe and may take a few days to become ready to eat.
To help avocados ripen faster, store them in a paper bag at room temperature. The bag helps to trap the ethylene gas that avocados naturally release, which speeds up the ripening process.
Once your avocados have ripened and you’re ready to consume them, it’s crucial to store them properly to prevent browning. If the avocados are whole and haven’t been cut into, you can store them in the refrigerator to slow down the ripening process.
The brown spots on avocados are typically caused by vascular browning, which occurs when the avocado’s transport systems shut down and change color.