Here's an article with some truly helpful tips on keeping a cut avocado from going brown instead of the myth still being perpetuated about leaving the pit in.
https://www.yahoo.com/food/how-to-keep-an-avocado-from-browning-97168129553.html
The article mentions brushing the cut surface with olive oil or lemon juice, and surprisingly enough placing the avocado (cut-side UP) on a bed of freshly chopped red onion. The theory behind that being the vapors the onion emits keeping the avocado from browning. Of course, all methods require being in an airtight container.
The avocados on our tree will be ready to pick in the next 2-4 weeks. They still have to ripen and soften once picked, which usually takes about a week or so, but if picked too soon the only thing they will do is basically rot and never get soft.
https://www.yahoo.com/food/how-to-keep-an-avocado-from-browning-97168129553.html
The article mentions brushing the cut surface with olive oil or lemon juice, and surprisingly enough placing the avocado (cut-side UP) on a bed of freshly chopped red onion. The theory behind that being the vapors the onion emits keeping the avocado from browning. Of course, all methods require being in an airtight container.
The avocados on our tree will be ready to pick in the next 2-4 weeks. They still have to ripen and soften once picked, which usually takes about a week or so, but if picked too soon the only thing they will do is basically rot and never get soft.