Avocados brown quickly once exposed to air due to oxidation, a natural chemical reaction that affects both color and freshness. When you apply lemon juice to cut avocado, the citric acid slows down this process by reducing exposure to oxygen and lowering enzymatic activity on the surface.
This not only helps maintain the vibrant green color but also preserves texture and some of the sensitive nutrients that can degrade over time. Storing the avocado in an airtight container further limits oxygen exposure, extending freshness.
This trick is especially useful for meal prep, where you want to keep avocados fresh for salads, toast, or bowls later in the day.
