why do avocados go black when left outside?
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Avocado reacts with oxygen to create that color, because it has a specific enzyme that does that
Avocados, along with many other fruits, produce an enzyme called polyphenol oxidase. When exposed to atmospheric oxygen after being cut open, this enzyme reacts and oxidizes polyphenols, a micronutrient found in plants. The oxidized polyphenols are a dark brown color. There is nothing spoiled or dangerous about that color, and both the texture & flavor are unaffected.
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