avocado flesh is exposed to oxygen, it can gradually turn brown. This is called oxidation, and it’s similar to what happens when you cut an apple and leave it exposed to air.
A small amount of surface browning can often be removed, leaving usable green flesh underneath.
However, discoloration combined with a bad smell, mold, or an unpleasant texture is a different story.
How Can You Choose a Good Avocado?
Picking an avocado at the right stage of ripeness can make a huge difference.
A very hard, bright-green avocado usually
