Avocado’s enemy is oxygen. **Method 1**: Brush cut surfaces with olive oil to create a barrier. **Method 2**: Place a slice of onion on the avocado in an airtight container—sulfur compounds slow oxidation. **Method 3**: Submerge halves in cold water (skin-on) and refrigerate. **Method 4**: Sprinkle with lemon or lime juice. **Method 5**: Press plastic wrap directly onto the flesh. For guacamole, smooth the surface and add a thin water layer before sealing. Note: Frozen avocado works best for smoothies—thawed texture becomes mushy.
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