Overripe Fruit Brown spots in avocados can be a sign that the fruit is overripe. As avocados ripen too much, the flesh breaks down, causing discoloration and soft, mushy spots.
Oxidation Once the flesh of an avocado is exposed to air, it starts to oxidize, which leads to brown spots. This is a natural reaction where the enzymes in the fruit react with oxygen, causing browning.
Improper Storage Storing avocados in a warm place or improperly can accelerate the ripening process, causing them to develop brown spots prematurely. It’s best to store them at room temperature until fully ripe.
Bruising Avocados are sensitive and can develop brown spots from being handled roughly or dropped. Bruises or pressure points on the fruit cause localized browning.
Ethylene Gas Exposure Avocados produce ethylene gas, which helps them ripen. However, if they're stored near other ethylene-producing fruits (like apples), they can ripen too quickly, leading to brown spots.
Cold Temperatures Exposing avocados to cold temperatures, such as in the fridge while they're not ripe, can cause the flesh to darken and develop brown spots when they are brought back to room temperature.
Inconsistent Ripening Sometimes, avocados ripen unevenly, especially if they're picked too early or have a tough skin. This can result in certain parts of the fruit turning brown while others remain green.
Variety Differences Certain avocado varieties, like the "Hass," are more prone to developing brown spots as they ripen, even though the rest of the flesh is still edible. This can be normal depending on the variety.