How Do Restaurants Keep Avocados From Turning Brown? – Explained

Avocado is a popular and healthy ingredient used in many dishes in restaurants. However, the avocado flesh tends to turn brown quickly after it is cut or mashed. This can affect the presentation of the dish and make it less appealing. Therefore, restaurants have developed various techniques to keep avocados from turning brown. In this article, we will explore some of the most effective methods used by restaurants to preserve the color and freshness of avocados.

The Science of Avocado Browning

When an avocado is cut open, its flesh is exposed to oxygen. This triggers an enzymatic process known as oxidation, which causes the flesh to turn brown. While this process does not necessarily affect the taste or nutritional value of the avocado, it can make the fruit less appealing to eat and less visually appealing in dishes. Therefore, it is important for restaurants to find ways to prevent avocado browning.

In order to understand how restaurants prevent avocado browning, it is important to first understand the science behind this process. The enzyme that causes avocado flesh to turn brown is called polyphenol oxidase (PPO). This enzyme reacts with oxygen in the air to produce brown-colored compounds called quinones. The longer the avocado flesh is exposed to air, the more quinones are produced, and the more brown the flesh becomes.

Techniques for Keeping Avocados Fresh

There are several techniques that restaurants use to keep avocados fresh, including:

1. Acidic Solutions: One common technique is to dip the cut avocado in an acidic solution such as lemon juice, vinegar, or citric acid. These solutions help to slow down the oxidation process by creating a barrier between the flesh and oxygen.
2. Plastic Wrap: Another technique is to tightly wrap the cut avocado in plastic wrap. This helps to prevent air from reaching the flesh, which slows down the oxidation process.
3. Onion: Some chefs swear by the onion method, which involves placing a cut onion in a container with the avocado. The theory is that the sulfur compounds in the onion help to slow down the oxidation process.
4. Oil: Coating the avocado with a thin layer of oil can also help to prevent browning by creating a barrier between the flesh and oxygen.
5. Refrigeration: Finally, storing avocados in the refrigerator can help to slow down the oxidation process and keep them fresh for longer.

Benefits and Drawbacks of Different Techniques

There are several techniques that restaurants use to keep avocados from turning brown. Each technique has its own set of benefits and drawbacks.

A. Acidic Agents

One technique that restaurants use is adding an acidic agent to the avocado. This can be in the form of lemon or lime juice, vinegar, or even another acid like ascorbic acid. The acidic agent can help to slow down the oxidation process, which causes the browning.

Benefits:

• Acidic agents are readily available and affordable
• Adds a tangy flavor to the avocado

Drawbacks:

• May alter the flavor of the avocado
• Can make the avocado too acidic if too much is added

B. Storage Techniques

Another technique that restaurants use is proper storage of the avocado. This can include keeping the avocado in an airtight container or wrapping it tightly in plastic wrap to limit exposure to air.

Benefits:

• Can be done with items already available in the kitchen
• Doesn’t alter the flavor of the avocado

Drawbacks:

• Can be time-consuming to wrap each avocado individually
• May not be as effective in preventing browning as other techniques

C. Commercial Products

Some restaurants may opt to use commercial products designed specifically for preventing avocado browning. These products can come in the form of sprays or dips that are applied directly to the avocado.

Benefits:

• Convenient and easy to use
• Can be effective in preventing browning

Drawbacks:

• May be more expensive than other techniques
• May contain artificial ingredients

D. Hybrid Techniques

Restaurants may also use a combination of techniques to keep avocados fresh. For example, they may wrap the avocado tightly in plastic wrap and add a small amount of lemon juice to the flesh.

Benefits:

• Can be more effective than using a single technique
• Allows restaurants to tailor their approach to their specific needs

Drawbacks:

• May be more time-consuming than using a single technique
• May require additional materials or equipment

Overall, there are several techniques that restaurants can use to keep avocados fresh and prevent them from turning brown. By considering the benefits and drawbacks of each technique, restaurants can choose the best approach for their needs.

Industry Standards

In the foodservice industry, keeping avocados fresh and green is crucial. Restaurants need to maintain the quality of their ingredients to ensure customer satisfaction and minimize food waste. Here are some industry standards that restaurants follow to keep avocados fresh:

1. Storing the Pit

One popular technique is to keep the avocado pit in contact with the flesh of the avocado. The pit helps to slow down the oxidation process, which is responsible for the browning of the fruit. To do this, chefs can either store the avocado halves with the pit still intact or use the pit to cover the exposed surface of the avocado.

2. Acidic Solutions

Another technique is to use acidic solutions to prevent browning. Acidic solutions, such as lemon juice or vinegar, can help to slow down the oxidation process. Chefs can sprinkle lemon juice or vinegar over the avocado to keep it fresh.

3. Air-Tight Containers

Using air-tight containers can also help to keep avocados fresh. By reducing exposure to air, the oxidation process is slowed down. Chefs can store avocado halves in air-tight containers, such as plastic wrap or sealed bags.

4. Purchasing Pre-Cut Avocados

Some restaurants choose to purchase pre-cut avocados to save time and effort. Pre-cut avocados are often treated with preservatives, such as ascorbic acid or citric acid, to prevent browning. However, this method may not be as fresh as purchasing whole avocados and cutting them as needed.

5. Quick Use

Ultimately, the best way to keep avocados fresh is to use them quickly. As soon as an avocado is cut, it begins to brown. Restaurants may choose to cut avocados to order to ensure maximum freshness and quality.

By following industry standards and implementing these techniques, restaurants can keep their avocados fresh and green for longer periods, ultimately providing a better dining experience for their customers.

Conclusion

In conclusion, keeping avocados fresh for an extended period of time requires some effort and a good understanding of the science behind the browning process. Restaurants have developed various techniques over the years to keep avocados fresh, from using acids to wrapping them tightly with plastic. While each method has its benefits and drawbacks, it is important to consider the cost and effectiveness of each approach when deciding which one to use. Ultimately, by employing these techniques, restaurants can ensure that they are serving their customers the freshest, most delicious avocados possible.