Understanding Avocado Browning

What was the average avocado consumption per person in the US in 1989?

• Seven pounds

• Three pounds

• Five pounds

• One pound

What causes the browning of an avocado's flesh?

• High sugar content

• Contact with water

• Reaction with oxygen

• Exposure to sunlight

What is the non-toxic chemical responsible for the brown color in avocados?

• Lycopene

• Chlorophyll

• Carotene

• Melanin

What was the general consensus on the taste of brown avocados in the experiment?

• They were sweeter than green avocados

• They were inedible

• They were perfectly edible

• They tasted like wet paper

How can you slow down the browning process of an avocado?

• Store it in a warm place

• Add salt to it

• Wrap it in a plastic bag

• Squeeze some citrus on it