Turn that brown upside down: avocado 'time-machine' stops fruit browning

An Australian company may have cracked this ticking time bomb of freshness with a machine that 'switches off' the enzyme responsible for discoloration

As anyone who has ever bought avocados will know, the ripeness window for the fruit is around 17 minutes. Before that, it's solid and nutty. After, brown and mushy. So-called "ripe and ready" products are a lie. Once sliced or pulped, it's a matter of seconds before smooth, fresh green flesh becomes musty and oxidized.

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