Googling reveals a variety of answers, but the 10,000 foot view seems to be to store uncut unripe avocados in the fridge for upto a week. Whether to store them in tightly sealed plastic bags or the fruit bin is not clear. I tried the plastic bag, but a film of condensation seems to build up, and I'm not sure if this is the cause of the problem that I'm seeing. The wetness seems to create swaths of darker green on the avocado.

The problem occurs when I take the avocado out to ripen it in a paper bag on the counter. It never really seems to tender up, and the dark green spots turn into dark brown spots that are softer than the rest of the avocado. When I cut it, the flesh has a grayness that is pronounced at the core and emenates outward. Ugh, into the garbage it goes.

Thanks for any advice.

said:


Googling reveals a variety of answers, but the 10,000 foot view seems to be to store uncut
unripe avocados in the fridge for upto a week. Whether to store them in tightly sealed
plastic bags or the fruit bin is not clear. I tried the plastic bag, but a film of
condensation seems to build up, and I'm not sure if this is the cause of the problem that
I'm seeing. The wetness seems to create swaths of darker green on the avocado.

The problem occurs when I take the avocado out to ripen it in a paper bag on the counter.
It never really seems to tender up, and the dark green spots turn into dark brown spots
that are softer than the rest of the avocado. When I cut it, the flesh has a grayness
that is pronounced at the core and emenates outward. Ugh, into the garbage it goes.


I've always treated them like tomatoes: never refridgerate the whole fruit and never
refridgerate the cut fruit unless it is already part of a dish.

I think refridgerators a too cold (somewhere around 50-55 deg F might be ok).
I avoid buying them from vendors who I have learned store them in the cold.

--
Pat in Plymouth MI

"Yes, swooping is bad."

email valid but not regularly monitored

On Friday, October 18, 2013 9:12:43 AM UTC-4, Pat Kiewicz wrote:
I've always treated them like tomatoes: never refridgerate the
whole fruit and never refridgerate the cut fruit unless it is
already part of a dish.

I think refridgerators a too cold (somewhere around 50-55 deg F
might be ok). I avoid buying them from vendors who I have learned
store them in the cold.

I think you're right about not refrigerating the avocados whole, at least while they are ripening. Though I've never really treated tomatoes that way.. I'll experiment with how well they keep in the fridge after ripening. I've been advised against refrigerating them in plastic bags.

Thanks.