We have been chasing the theory that when avocados are warmed in their skins for an extended period of time and then cooled, the process will kill the enzyme that causes oxidation and browning of the flesh. While we have toyed with the idea for some time, we had yet to test the results. The series of pictures from left to right shows raw avocados, one cooked for one hour, and one cooked for two hours, both times in a water bath at 40 degrees Celsius and then cooled to ice cold before peeling. The photos begin when the avocados are first cut and are taken at one-hour increments with the last photo taken four hours after the first. These pictures illustrate what time and direct exposure to air does to the flesh of the avocados. We believe the tests show promise, though 40 degrees is not the answer. Although there seems to be less browning taking place in the third set during the first hour, by the fourth hour they have caught up to the others and almost seem to be oxidizing at a slightly faster rate than the other two sets. Clearly, this is still a work in progress. Time to try 41 degrees and perhaps find some scientific data to back up the initial theory.
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