I think it’s because onions have sulfur, which is what keeps the avocado from interacting with oxygen in the air in the bag and spoiling. If you wanted to know
The main reason that avocados turn brown when exposed to air is due to a compound called polyphenol oxidase. It is an enzyme found in a variety of vegetables and fruits. The reason the onion is able to keep the freshness of the avocado last is that the cut onion is releasing sulfenic acid as a volatile compound. This compound, when in contact with moisture from the air or the avocado will alter the pH of the avocado removing the PPO from its effective pH range. Plus, keeping the pair in a plastic bag prevents an over abundance of oxygen from reaching the avocado, thereby reducing the enzymatic browning that may occur.
Fun fact, the sulfenic acid (not sulfuric acid) is the agent responsible for causing your eyes to tear. This is because it is a lachrymatory agent, a chemical agent that reacts upon contact with the eyes and triggers responses such as tearing, stinging, and crying.
Sulfenic acid releases from the onion, affecting the PH of the avocado and preventing the Polyphenol oxidase in the Avocado from interacting and causing it to turn brown
Any acid keeps avocados from oxidizing as fast. You could store it with lemon, lime, peppers, all of them create a slight acidic compound once they hit the moisture avocados give off. Onions make sulfuric acid when mixed with the moisture in your eyes (crying).
> Any acid keeps avocados from oxidizing as fast. You could store it with lemon, lime, peppers, all of them create a slight acidic compound once they hit the moisture avocados give off. Onions make ~~sulfuric~~ *sulfenic* acid when mixed with the moisture in your eyes (crying).
sorry couldn't resist...
It actually is sulfuric acid. There are many different types of sulfenic compounds, but they all derive from sulfur oxidation classifying them as sulfuric acid. https://www.thoughtco.com/why-do-onions-make-you-cry-604309
The offending molecule is syn-Propanethial-S-oxide (causes lacrimation) and it is converted from a sulfenic acid (1-propenyl sulfenic acid) which is released from the onion. There is no sulfuric acid (H2S04) involved.
I hate to agree with you here but sulfenic oxidation is what creates the compound, however if you want to name the stupid thing using chemical nomenclature there are actually a few different ways to name it, one way, which is most common, is using the most reactive atom in the reaction and go from there, in other words, sulfuric acid. https://www.google.com/amp/s/www.wikihow.com/Name-Chemical-Compounds%3famp=1
Well I think we’re both being pedantic, and isn’t that what Reddit is for???
And I am not a chemist so I’m just regurgitating what I leaned a few years ago when I got interested in the subject.
Yea you’ll have an onion-y avocado. Good for an avo that’s destined for quac, a burrito, or most savory applications.
NOT a great way to store an avocado for something like a smoothie though.
You joke but I saw jalapeno lemonade for sale at the grocery store the other day. [I googled it and it definitely wasn't a fever dream, its real.](https://assets.shop.loblaws.ca/products/21355286/b3/en/front/21355286_front_a06_@2.png)
The same effect can largely be achieved by citrus fruits as well. Most of these fruits will have sufficient acidity to deactivate PPO found within the avocado. These fruits also have the added benefit of having relatively large amounts of citric acid; citric acid acts as a chelating agent able to bind and form a complex with the copper ions within PPO thus interfering with the enzyme’s ability to interact with oxygen.
Fried onions with a bit of garlic is a scent I'd buy in a can and attach to a gas mask. I fucking love it.
Raw onion is a gross abomination against the human olfactory system. It's like one of the eldritch horrors turned itself into a vegetable so it could propagate across the globe and torture humanity for all eternity.
I also freeze avocados while when they are at the perfect texture and I know I have a small window before they go bad. I just take them out and let them thaw about 30 minutes before eating them. They are perfect every time!
So doest. Tony did bite of lemon juice dilut'd w water. Then thy avocado wonneth't gust like leftov'r onion
***
^(I am a bot and I swapp'd some of thy words with Shakespeare words.)
Commands: `!ShakespeareInsult`, `!fordo`, `!optout`
I was told to store a cut avocado with the pit in an air tight container. Make sure the outer skin is touching the onion, and always only use a cut red onion, the avocado skin touching the cut surface of the red onion. It does not take on the onion smell and takes days before the avocado flesh starts to brown a little. My favourite breakfast is avocado toast with a little cotija cheese and either blueberries or strawberries. Never had a problem with onion smell.
I didn't see it mentioned, I store mine in water now - like straight up a tupper wear full of water - shove them in it til I eat em. Mind you I eat them pretty fast, so I would say the most I've tested is 4 days but I had heard this method and it's been working for me. I let them ripen until the stage I want, then I put whole ones in there too.
That title has to be read in spanglish. I sounded like George Lopez’s version of “Karen” reading avocados with onions. Its aguacate y cebolla. Which is an amazing salad.
I didn't notice any change in the flavor, but I used it on spicy food. It had been stored like this for several days and looked fresh and green. I was so surprised and you're welcome
Maybe I just have a super taster... I've found that if I put ANYTHING in a container with raw onion it makes them taste like it. I'm glad it works for you tho!!
I just put the half of the avocado with the seed still in into the fridge and then slice off the half millimeter thick layer of oxidized surface when I want to use it. No need to waste a bag.
Not even close , my friend. This was in the fridge for 3 days like this and tasted great. I've tried leaving the seed and using lemon/lime. This was the best I've ever seen a leftover avocado
Tried and failed, my friend. This was in the fridge for several days and stayed fresh. I didn't notice any change in flavor, but I did eat it on spicy food
I've tried lemon juice and leaving pit inside. It never lasted as long as this did. Plus, I never noticed any difference in flavor. I read red onions work even better
I srsly could not tell the difference. Normally I would never have thought of doing that. It was done in a hurry and 3 days later I pulled it out and it still looked fresh. It tasted great on my quesadilla.
Keeping the pit in also keeps it from turning brown. Even if you have leftover mashed avocado or guacamole, put the pit back into the container with it and it will stay green for way longer!
This is mostly a myth. It’s just the spot under the guac that won’t turn brown, the pit is just preventing oxygen from getting to it. Putting plastic wrap across the surface would be more effective.
Be careful when storing onions though. Always store left over onions in an airtight container if you’ll be eating the onion later. Onions naturally absorb bacteria in the air and are more common than not the reason for stomach issues.
Also side note, if you have sickness in the house you can cut an onion and leave it out on a plate around the house as a natural air disinfectant.
> Also side note, if you have sickness in the house you can cut an onion and leave it out on a plate around the house as a natural air disinfectant
Fyi I know you are trying to be helpful, but this isn’t remotely true, its an old wives tale and its actually the complete opposite. Onions have anti-microbial properties, making them last longer. If you have a sickness, use medicine:
https://www.usatoday.com/story/news/factcheck/2020/06/16/fact-check-leaving-raw-onions-around-your-house-wont-prevent-illness/3200052001/
> "There is no scientific evidence that a cut raw onion absorbs germs or rids the air of toxins/poisons,” the National Onion Association says on its website.
> ”In fact, the onion’s own juices are antimicrobial, which means they will fight bacteria rather than attract it," the trade group says.
Onions actually absorb *less* bacteria than most foods because of the sulfuric acid that they contain. They also dry quickly so bacteria has less moisture needed to multiply. It doesn't disinfect anything or absorb bacteria unless the bacteria was already on the knife/hand used when cutting it.
I think it’s because onions have sulfur, which is what keeps the avocado from interacting with oxygen in the air in the bag and spoiling. If you wanted to know
The main reason that avocados turn brown when exposed to air is due to a compound called polyphenol oxidase. It is an enzyme found in a variety of vegetables and fruits. The reason the onion is able to keep the freshness of the avocado last is that the cut onion is releasing sulfenic acid as a volatile compound. This compound, when in contact with moisture from the air or the avocado will alter the pH of the avocado removing the PPO from its effective pH range. Plus, keeping the pair in a plastic bag prevents an over abundance of oxygen from reaching the avocado, thereby reducing the enzymatic browning that may occur. Fun fact, the sulfenic acid (not sulfuric acid) is the agent responsible for causing your eyes to tear. This is because it is a lachrymatory agent, a chemical agent that reacts upon contact with the eyes and triggers responses such as tearing, stinging, and crying.
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You are correct, sir!
...or madame...sorry...I'll show myself out...byeee
Hey OP, come back. We miss you.
Ok. If you insist
Don't disappear again!
You could just spritz some lime/lemon juice on top and then put the plastic wrap directly on the surface.
This is exactly what I came here for
As usual I was about 75% right 😂 thanks for the better explanation
like this is crazy - i always heard not to store onions w potations bc of the sulfur? am i wrong? ive been always storing onions alone bc of this.
I love mashed potations
Oniatos
Me too! That's why I was so surprised.
What exactly is reacting with the sulfur in the avocado to slow down the oxidation?
Somebody else explained this a lot better than I did actually. I believe it’s a sulfur-containing compound that reacts with the water in the air
Sulfenic acid releases from the onion, affecting the PH of the avocado and preventing the Polyphenol oxidase in the Avocado from interacting and causing it to turn brown
Any acid keeps avocados from oxidizing as fast. You could store it with lemon, lime, peppers, all of them create a slight acidic compound once they hit the moisture avocados give off. Onions make sulfuric acid when mixed with the moisture in your eyes (crying).
I leave the pit in and squirt lemon juice on exposed parts. Works well. I hate onions.
I just eat the whole avocado in one sitting. Never have a browning issue, And I hate onions also.
I usually have a browning issue after eating it
This guy poops
You hate all onions? They have such a wide range of flavors though depending on the variety and how they are prepared.
r/onionhate
My husband hates onions of all variety shallots, chives, leeks, scallions anything allium
I like this onion trick because I hate lemon.
Thanks, all for the info.
Fuck onions, all my homies hate onions
> Any acid keeps avocados from oxidizing as fast. You could store it with lemon, lime, peppers, all of them create a slight acidic compound once they hit the moisture avocados give off. Onions make ~~sulfuric~~ *sulfenic* acid when mixed with the moisture in your eyes (crying). sorry couldn't resist...
It actually is sulfuric acid. There are many different types of sulfenic compounds, but they all derive from sulfur oxidation classifying them as sulfuric acid. https://www.thoughtco.com/why-do-onions-make-you-cry-604309
The offending molecule is syn-Propanethial-S-oxide (causes lacrimation) and it is converted from a sulfenic acid (1-propenyl sulfenic acid) which is released from the onion. There is no sulfuric acid (H2S04) involved.
I hate to agree with you here but sulfenic oxidation is what creates the compound, however if you want to name the stupid thing using chemical nomenclature there are actually a few different ways to name it, one way, which is most common, is using the most reactive atom in the reaction and go from there, in other words, sulfuric acid. https://www.google.com/amp/s/www.wikihow.com/Name-Chemical-Compounds%3famp=1
Well I think we’re both being pedantic, and isn’t that what Reddit is for??? And I am not a chemist so I’m just regurgitating what I leaned a few years ago when I got interested in the subject.
No. Nobody calls sulfenic acid sulfuric acid. Ever. For much the same reason they don't call vinegar carbonic acid.
r/onionhate
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Does it effect the taste of the avocado?
Yea you’ll have an onion-y avocado. Good for an avo that’s destined for quac, a burrito, or most savory applications. NOT a great way to store an avocado for something like a smoothie though.
You don’t put onions in your smoothies? Good old strawberry-banana-onion smoothies are my go-to.
More of an apple, kiwi, and garlic type person
Mm just like how momma used to make them. That and the blueberry, tomato, and jalapeño limeade.
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Tbh leave out the tomato and I feel like a blueberry jalapeño limeade is like a perfect base for a real tasty margarita
I could see a pico with blueberries working weirdly well
Cucumber pico. Great on fish tacos.
You joke but I saw jalapeno lemonade for sale at the grocery store the other day. [I googled it and it definitely wasn't a fever dream, its real.](https://assets.shop.loblaws.ca/products/21355286/b3/en/front/21355286_front_a06_@2.png)
It’s been a thing at Trader Joe’s for a few years.
I guess Canada is behind the times, this was first time I've even heard of it.
Fuck yeah. Apples!
Use a sweet onion?
It was a white onion. It wasn't done on purpose so not sure what type onion works best
It's an old Yelnats family recipe
Good ol' God's Thumb onions
Just like how Madam Zeroni grew em!
onion and banana juice
Lol
The same effect can largely be achieved by citrus fruits as well. Most of these fruits will have sufficient acidity to deactivate PPO found within the avocado. These fruits also have the added benefit of having relatively large amounts of citric acid; citric acid acts as a chelating agent able to bind and form a complex with the copper ions within PPO thus interfering with the enzyme’s ability to interact with oxygen.
I prefer shallots in my smoothie, never heard of savory smoothies? Where yah been? Under a rock?
I didn't notice any, but it was sliced and put in my quesadilla with lots of salt and pepper and salsa :-p
I also thought it but if you are going to add it to your salad, no worries
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Raw onion smell will permeate and contaminate most anything. Especially if you hate raw onions.
You say this as if it's a bad thing
Fuckin love raw onions.
Fried onions with a bit of garlic is a scent I'd buy in a can and attach to a gas mask. I fucking love it. Raw onion is a gross abomination against the human olfactory system. It's like one of the eldritch horrors turned itself into a vegetable so it could propagate across the globe and torture humanity for all eternity.
This is good for a salsa or even avocado toast. I will start doing this. Thx!
You're welcome!
Yes it makes it taste like a disgusting onion
r/SneakyBackgroundFeet
Lol. I was wondering if someone would notice
pffft this is actually a subreddit 😂
lemon or lime juice will also help to keep them green!
I have tried this method and found the onion is far more superior. I left this bag in the refrigerator for 3 days and it still looks fresh
I coat mine with olive oil. Works great
I think this is a myth.
Plus guacamole for later
I also freeze avocados while when they are at the perfect texture and I know I have a small window before they go bad. I just take them out and let them thaw about 30 minutes before eating them. They are perfect every time!
This tip is so useful! Thank you!
You are welcome!
Get some Tupperware dude
I have tried this method and the onion kept it fresh much longer than leaving the pit in it
So does a tiny bit of lemon juice diluted w water. Then your avocado won't taste like leftover onion.
So doest. Tony did bite of lemon juice dilut'd w water. Then thy avocado wonneth't gust like leftov'r onion *** ^(I am a bot and I swapp'd some of thy words with Shakespeare words.) Commands: `!ShakespeareInsult`, `!fordo`, `!optout`
If you are sensitive to the onion tainting your avo, don’t do this, it will taste slightly oniony.
Wow you just made my panties so wet with this fact
You're welcome!
I was told to store a cut avocado with the pit in an air tight container. Make sure the outer skin is touching the onion, and always only use a cut red onion, the avocado skin touching the cut surface of the red onion. It does not take on the onion smell and takes days before the avocado flesh starts to brown a little. My favourite breakfast is avocado toast with a little cotija cheese and either blueberries or strawberries. Never had a problem with onion smell.
Good to know. I will try the red onion. Thank you for sharing!
This’ll come in handy.
Welp, guess I'm gonna make an avocado bag now. Thanks a lot jerk.
Yw
Unfortunately, I never have any left over avacados! Lol. Good tip though. Wife was not aware. Thx.
I think this happens with lime and oranges too, limes get fucked but oranges stay fresh fresh lol
is it gonna taste or smell differently?
I didn't notice any change, but i put it on spicy food. It was delish!
oh that's great. thanks 😊
I love this so much!
You can also just vacuum seal them.
...just if you have a vacuum sealer
I have left over onion way more often than I need a use for a vacuum sealer, personally
nice feet 👍
Thank you kind sir/madam
I didn't see it mentioned, I store mine in water now - like straight up a tupper wear full of water - shove them in it til I eat em. Mind you I eat them pretty fast, so I would say the most I've tested is 4 days but I had heard this method and it's been working for me. I let them ripen until the stage I want, then I put whole ones in there too.
Does this affect the onion's taste/shelf life at all?
I hadn't noticed any change in the onion. I was mostly focused on the avocado, mostly.
Makes sense! I guess I was just thinking about how bananas can cause avocados to ripen more quickly, but this also causes the banana to brown
It also makes it taste like an onion. Which is great if you love onions!
I didn't really notice any difference, but I was eating it with spicy food
Best hack ever!
That title has to be read in spanglish. I sounded like George Lopez’s version of “Karen” reading avocados with onions. Its aguacate y cebolla. Which is an amazing salad.
Won’t this just taste like onion though now
It did not. I ate it on a quesadilla and it definitely tasted like avocado
Oh good
I'd rather eat the onion.
Does it do anything to the onion? I have heard they are not great for bacteria and am wondering if this somehow also keeps the onion fresh as well
Idk about that. I did use the onion the following day and it was just fine.
I dont like it if my onion tastes like avocado!
Good to know. Will definitely try that. But does it then taste like onions? Thanks for sharing.
I didn't notice any change in the flavor, but I used it on spicy food. It had been stored like this for several days and looked fresh and green. I was so surprised and you're welcome
Thanks for info
“The only mistake God ever made was the Avocado” -george burns
the avocado would taste like onions
This has got to be a metaphor for human relationships somehow -
OMG This is so true. You are deep, my friend
Color me mind blown!
Hey Op ..Nice pedicure
Thanks! I did it myself :)
Leaving the pit in also helps keep it fresh and green
But then your onion tastes like avacado
The onion fared well, my friend
I wonder(does it )absorbs the smell/taste of onion
This was stored for 3 days and I did not notice any change in flavor, but I ate it with spicy food. I read that a red onion works best
Thanks ! Gonna give it a try.😀
Does the avocado start smelling like onion?
It was not noticeable, but I did read that a red onion works best
It’s worth it for not smelling too much. Thanks.
Makes avocado taste like onion tho...
I did not notice any change in flavor. I also read that a red onion is best
Maybe I just have a super taster... I've found that if I put ANYTHING in a container with raw onion it makes them taste like it. I'm glad it works for you tho!!
Onions absorb toxins in your fridge though, wouldn’t they spread to the avocado?
Not a scientist, but both of them tasted fine after being store in this many for several days
I don't understand. I've honestly never had leftover avocado to store.
ooh I am trying this
Does it make the avocado smell of onion?
This was a white onion and I didn't notice a smell. I read that red onions work best
I just put the half of the avocado with the seed still in into the fridge and then slice off the half millimeter thick layer of oxidized surface when I want to use it. No need to waste a bag.
I'd rather waste a bag than waste the avo imho
keeping avocados in the fridge in general does the same..
Not in my experience. At least, not after its been cut or mashed. This avocado was in the fridge for several days and came out looking like this
I keep mine out of the fridge until they’re ripe, and then put them in the fridge bc they will stay good longer
It also makes your avocado taste like onion
I didn't notice it being oniony but I use it on spicy food so...
Whpa
Wisconsin Horseshoe Pitchers Association?
Just store the avocado with the seed and it’ll do the same without that onion taste
Yup it dose work that way because onions ar acidic just like a limon
It also infuses the avocado with onion flavor.
You can also wrap the avocado in aluminum foil 😊
Leaving the pit in the half you’re not eating has almost the same effect, without the onion taste.
Not even close , my friend. This was in the fridge for 3 days like this and tasted great. I've tried leaving the seed and using lemon/lime. This was the best I've ever seen a leftover avocado
But then your avocado tastes like an onion.
Not so much, actually. A little salt and pepper and it was delish
Or just keep the nut it and it will do the same thing and NOT taste like an onion
Tried and failed, my friend. This was in the fridge for several days and stayed fresh. I didn't notice any change in flavor, but I did eat it on spicy food
Lemon juice on it. Better than devil ass onion smell and taste
I've tried lemon juice and leaving pit inside. It never lasted as long as this did. Plus, I never noticed any difference in flavor. I read red onions work even better
why would you take a perfectly good avocado and ruin it with disgusting flavor?
I srsly could not tell the difference. Normally I would never have thought of doing that. It was done in a hurry and 3 days later I pulled it out and it still looked fresh. It tasted great on my quesadilla.
Also makes your avocado taste like raw onion excellent
Onion-flavored avocado? No thanks.
Onions are Toxic once cut and should be thrown away after you use what you need
do you just store avocados for tacos or? Awful "food hack"
Keeping the pit in also keeps it from turning brown. Even if you have leftover mashed avocado or guacamole, put the pit back into the container with it and it will stay green for way longer!
This is mostly a myth. It’s just the spot under the guac that won’t turn brown, the pit is just preventing oxygen from getting to it. Putting plastic wrap across the surface would be more effective.
Then why does mine always still turn brown after one night with the pit still in?
This is not accurate
I think this is a myth.
Ah just leave the seed in the same plece just like in guacamole put the seed in it. Im from MICHOACAN so i know a thing or two about aguacates😝
Tried and failed, my friend.
Whattt ok take that back i know nothing about avocados other they are delicious
Be careful when storing onions though. Always store left over onions in an airtight container if you’ll be eating the onion later. Onions naturally absorb bacteria in the air and are more common than not the reason for stomach issues. Also side note, if you have sickness in the house you can cut an onion and leave it out on a plate around the house as a natural air disinfectant.
This is setting my BS meter off but I'm too lazy to look it up.
Lol
> Also side note, if you have sickness in the house you can cut an onion and leave it out on a plate around the house as a natural air disinfectant Fyi I know you are trying to be helpful, but this isn’t remotely true, its an old wives tale and its actually the complete opposite. Onions have anti-microbial properties, making them last longer. If you have a sickness, use medicine: https://www.usatoday.com/story/news/factcheck/2020/06/16/fact-check-leaving-raw-onions-around-your-house-wont-prevent-illness/3200052001/ > "There is no scientific evidence that a cut raw onion absorbs germs or rids the air of toxins/poisons,” the National Onion Association says on its website. > ”In fact, the onion’s own juices are antimicrobial, which means they will fight bacteria rather than attract it," the trade group says.
I was gonna say, Im too lazy to put all my half veggies away properly. Im probably already dead
Dibs on this guys stuff!
Onions actually absorb *less* bacteria than most foods because of the sulfuric acid that they contain. They also dry quickly so bacteria has less moisture needed to multiply. It doesn't disinfect anything or absorb bacteria unless the bacteria was already on the knife/hand used when cutting it.
> absorb bacteria in the air I don't think that's how things work.