There's Finally A Way To Stop Avocados From Turning Brown
Throwing some avocado slices on your favorite snacks is great way to add some green into your diet.
Avocados are loaded with healthy monounsaturated fats and a myriad of vitamins, plus there's no denying that this glorious green superfood is delicious AF.
However, if you happen to be an avocado enthusiast like myself, you know there's just one little problem with these things.
Avocados can go from a perfectly ripe sphere to a brown pile of mush in the blink of an eye.
But thanks to one clever company from Australia, your biggest avocado pet peeves may soon become a thing of the past.
That's right. Naturo Technologies is on a mission to set "a new standard for cut and pulped avocado" with its latest invention, the Natavo Zero.
This clever contraption slows down the browning process that so often plagues your beloved fruit, and it can extend the refrigerated shelf life of avocados to a minimum of 10 days.
Plus, it doesn't use chemicals to keep those bad boys nice and green, either.
So, how exactly does this machine work?
Sorry to disappoint, but it's not some sort of strange avocado voodoo magic.
In a recent interview with Mashable Australia, Jeff Hastings, the agricultural engineer behind the Natavo Zero, revealed that the machine basically turns off the enzyme in avocados that makes them turn brown in the presence of oxygen.
Hastings' ingenious invention essentially acts as an "avocado time machine," in which open avocados are fed into the machine and treated with a top secret combination of pressure, temperature and steam for about five or six minutes to turn off the evil browning enzyme.
At the moment, Naturo Technologies has its sights set on large-scale businesses like fast food restaurants and airlines, so you might have to rely on the good old lemon juice trick for a little bit longer.
However, Hastings hinted that his company may come out with a consumer scale machine at some point in the future, so keep your fingers crossed.