Lemon juice is the least effective method for preserving a cut avocado

The experts at Tasting Table investigated the most effective method for preserving a cut avocado and, in the process, discovered the worst. Although lemon juice is often touted as a way to prevent the fruit from turning brown, it's far less effective than many people think.

Avocados and other fruits undergo a process called enzymatic browning, which is simply a fancy way of saying oxidation. When exposed to air, the fruit's enzymes accelerate ripening. The acidity of lemon juice counteracts this browning, but in practice, its effect is less than it might seem.

In tests, rubbing the avocado with lemon was the least effective method, even compared to storing it in olive oil or a reusable plastic container. After three days, the avocado rubbed with lemon was quite spoiled, even though it had been stored in the refrigerator in an airtight container.

Other methods also proved ineffective. Storing the avocado with chopped onion in an airtight container worked somewhat, but it infused the fruit with a strong onion flavor.

Wrapping it in waxed paper slowed the oxidation slightly, but it was cumbersome. The paper had to be heated to seal properly, and after some time in the refrigerator, it was difficult to reheat.