On Jun 19, 2:06 pm, "Nexis" > wrote:
> >"Karen" > wrote in message
> >news:bc6bf3af-cdb0-4c88-a6ee->06470fe4a__BEGIN_MASK_n#9g02mG7!__...__END_MASK_i ...
> >On Jun 18, 10:36 pm, "Nexis" > wrote:
> >> You must be either trolling or pulling our collective leg. You apparently don't
> >> know
> >> the difference between ripening and rotting?
> >Rotting could be just an extension of over-ripening? So,
> >theoretically, it could ripen a little more. Or does the whole
> >chemistry of theavocadochange? Why doesn't it change when it's taken
> >from the tree? Why do fruit continue to ripen after they've been
> >picked off the tree? Kind of the same line of thinking here.
> >Karen
>
> Karen,
>
> The chemistry of theavocadoDOES change when it's picked off the tree. Avocados do
> not ripen until *after* they are picked. In fact, commercial growers will use the
> trees as storage because of this. This is also the reason they must reach full
> maturity before being picked. During the ripening process there is a "burst" of
> respiration and ethylene production, and the ripening can happen quite quickly, which
> is why you'll here some people talk of avocados that were hard in the morning and
> ripe by dinner time.
>
> Avocados have a high oil content. Once cut, the oils will begin to go rancid. The
> triglycerides break down, and the taste suffers immensely. This is when they will
> turn black and rot. This is NOT ripening, this is rotting. This is why you'reavocado
> will not continue to ripen once it is cut. The oxidization (when the flesh begins to
> brown) is the first step.
>
> You can speed up or slow down the ripening process. By placing them in a paper bag
> and keeping them in a cool, dark place, they will ripen faster than if left on the
> counter. Adding an apple or banana, which increases the ethylene gas that triggers
> ripening, will cause them to ripen faster yet. Cold storage, such as in the
> refrigerator, will dramatically slow ripening, but can alter the flavor for the
> worse.
>
> Once ripe, you can keep 1/2 of it for a day or two in the refrigerator. The best way
> to prevent oxidization from happening is to rub lemon juice over any exposed, cut
> flesh, and wrap tightly in plastic wrap. Press & Seal (Glad? I think..), I've found,
> is the best wrap for this. I've used it with no lemon at all when keeping just
> overnight and it worked great.

Great Info. Thanks. I bought a ripe one today for $1.79 - ridiculous
price that barely medium size if you ask me - and used a bit in salad,
scooping up from a half. I am kind of tired to make guacamole with
the rest and so I put the two halves together and put inside an air
tight container that's small enough to keep the two halves in place
and left it on the counter with intention to put in the fridge when I
go to bed. I might eat some more before putting it in the fridge.

>
> For guacamole, sprinkle lime or lemon juice over the surface and wrap tightly.
>
> It is best to use ripe avocados immediately, and the flavor is best when eaten at
> room temperature.

I
>
> kimberly