Brown spots on avocados are a common concern for many consumers.
These spots, often referred to as browning or oxidation, can develop both on the inside and outside of the fruit.
The main cause of brown spots is exposure to air, which leads to oxidation.
When an avocado is cut or bruised, its flesh comes into contact with oxygen, causing enzymatic reactions that result in browning.
Additionally, pressure or damage to the avocado skin can lead to internal bruising, further contributing to the development of brown spots.
Overripe avocados are more susceptible to this because their cell structure breaks down more easily.
Improper storage can also exacerbate this issue—avocados stored at temperatures too warm or for extended periods may develop brown spots.