Why metal knives are a no-no, on a scientific level
While it may be instinctive to grab any knife from your drawer when that avocado is perfectly ripe and ready to be sliced, it's wise to take a moment to reconsider. Instead, use a dedicated knife specifically designed for this task that won't introduce metal into the mix. Using a metal knife can accelerate oxidation because the materials in the knife interact with the fruit. The copper and/or iron found in many common kitchen knives, such as stainless steel, reacts with the enzymes in the avocado's flesh, known as polyphenol oxidase. This reaction leads to browning, which not only looks unappealing but can also diminish the fruit's flavor.
This unwanted oxidation is primarily caused by two factors: the disruption of the cellular structure that houses the enzymes and the exposure to oxygen. While any knife will allow oxidation to occur due to the presence of oxygen, there's no need to make a choice that speeds up the process. In essence, avocados will brown no matter what knife you use or how carefully you try to preserve them, but metal knives can hasten this natural process.
There are additional ways to extend the lifespan of avocados
It's a fact that you can't completely prevent avocados from browning once they've been exposed to air. The same applies to apples, potatoes, and many other fruits and vegetables. These items contain enzymes in their flesh, and when they come into contact with oxygen, the browning or oxidation process begins, regardless of how you cut them. However, there are several tips and tricks you can use to extend the freshness of all your produce, including avocados. For instance, refrigerating them and applying an acidic substance like lemon juice to the surface of a sliced apple can help delay discoloration.
To keep your avocados looking vibrant and green for a longer time, you can use similar methods as you would for apples. A quick spray of lemon juice can stop the oxidation process by changing the pH levels, which helps prevent browning. After slicing your avocado with a plastic or ceramic knife, minimizing its exposure to oxygen will also help maintain its green color for a longer period. Additionally, storing it with a sliced onion has been found to be beneficial! Always remember to wrap it tightly in plastic wrap and refrigerate it. Alternatively, you could mash it into a delicious guacamole and enjoy it right away, before oxidation has a chance to set in.
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