When the avocado is cut and exposed to air, its flesh reacts with oxygen, leading to browning. This is a natural process and doesn't necessarily mean the avocado is spoiled.
Oxidation
If an avocado is left too long after ripening, its cells begin to break down, causing brown or black spots to develop inside the flesh.
Over-ripening
Bruising from being dropped, pressed, or mishandled can damage the avocado's cells, leading to localized browning.
Physical Damage
If avocados are stored at temperatures below 5°C (41°F) for extended periods, they can develop dark spots due to cold damage.
Chilling Injury
In rare cases, pests like fruit flies can cause discoloration by laying eggs inside the fruit.
Pest Damage
Brown spots can result from calcium deficiency during growth, causing uneven ripening or darkened flesh.
– Anthracnose or Stem-End Rot: These fungal infections may cause dark spots on the flesh, making parts of the avocado inedible.
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