How long can avocado be kept after being cut? Avocado is very fragile and not easy to be preserved for a long time, especially after being cut, if it is not preserved properly, it will easily deteriorate. How long can avocado be kept after being cut? How to preserve avocado after cutting?
How long can avocado be kept after being cut
If the ripe avocado can be sliced, it can be coated with lemon juice on the cut surface, and then wrapped tightly in the refrigerator with preservative film, which can be kept for 1-2 days. The raw avocado can not be put into the refrigerator. After being cut, it can be heated and ripened in the refrigerator. It can also be stored for 1-2 days.
Avocado contains a lot of unsaturated fatty acids, which are easily oxidized and blackened in the air. Therefore, avocado needs to be eaten as soon as possible after being cut. Avocado is not suitable for long-term storage. The longer the storage time is, the more nutrients are lost and the worse the taste is.
How to preserve avocado after cutting
1. If the incision is not ripe but has not yet been seeded, leave the core in the avocado. Don't remove the core from half of the avocado that hasn't been eaten. Keeping it will slow down the oxidation process.
Keeping the nucleus in avocado reduces cell wall damage. In addition, the core blocks the flesh from light and air, which reduces the amount of oxygen exposed to the pulp, thereby slowing down the oxidation process.
2. Pour lemon or lime juice over avocado. Brush the exposed surface of avocado with enough acid to wrap.
Cutting avocados destroys the cell walls inside avocados, triggering oxidation. The oxidation process causes the fruit to turn brown. Acidic agents slow down the oxidation process. In addition to lemon and lime juice, there are other acids, including orange juice, vinegar and tomato juice.
3. Or brush the surface with olive oil. If you don't have lemon juice or lime juice, or if you don't want to use it for any reason, brush it lightly with olive oil and cover the avocado's exposed flesh evenly.
Although the oil has little effect on directly slowing down the oxidation process, olive oil can create a better air tight sealing environment. Less oxygen is exposed to the pulp on the surface of avocado, and the oxidation process is naturally slower than when it is not covered with oil.
4. Put the avocado halves together again. Try to put the two halves together again as much as possible, sticking the seedless half into the seeded part of the other half.
This is done to minimize exposure. If the avocado halves are still intact, reassembling them can effectively cover all exposed pulp. You can't repair damaged cell membranes, so oxidation still happens, but this step can help slow down the oxidation process by reducing the amount of oxygen exposed to the pulp.
5. Wrap avocado in plastic wrap. Wrap the avocado tightly in plastic film to create a sealed environment.
If you don't have plastic wrap, there are other options. The avocado can be sealed in a sealed container, plastic bag or sealed bag. What you really need to do is limit or block the airflow on the surface of the fruit.
By creating a sealed environment, the amount of oxygen exposed to the surface of avocado pulp can be limited, thus slowing down the oxidation process.
6. Refrigerate fruit. Wrap the avocado and leave in the refrigerator for a few days until ripe.
Place avocados on the fruit shelf or at the back of the refrigerator, where the temperature is usually the lowest. Don't leave avocados on the counter or in the kitchen at room temperature. Once the fruit has been cut, it must be refrigerated to maintain its quality and edibility.
7. Observe its changes and check avocados regularly. A ripe cut avocado should last for a day or two after being stored in this way.
If the avocado is a bit battered, or if you press the avocado with your hand to form bruises and permanent indentation, it's overcooked and may not taste good.