This Machine Could Keep Avocados From Turning Brown

By Mike Pomranz |

© Jack Andersen/Getty Images

Few food-based frustrations are as annoying as browning avocados. As if these delicious fruits are almost not for this world, the once green beauties begin turning brown at an alarming clip. Plenty of at-home remedies – like covering leftover avocado with lemon juice or olive oil – are out there, but now an Australian company claims it has created a commercially-viable solution, inventing a new machine that supposedly is able to slow browning without the use of chemicals.

Agricultural engineer Jeff Hastings of Naturo Technologies is the man behind the new machine called the Natavo Zero, and his work started because he shared your avocado-related concerns. “It's one of those fruits that you buy and eat where you inherently suffer disappointment, because it's already gone brown or it goes to waste,” he told Mashable.

Hastings’ solution: Attack the enzyme that turns avocados brown when they are exposed to oxygen. Via his patented technology, this “avocado time machine” works by “turning off” that enzyme through a mix of pressure, temperature, steam and time. Just five or six minutes in the Natavo Zero is enough to keep avocados fresh for an extra ten days, he claims.


Sadly, though Naturo Technologies is currently selling two modes of its anti-browning devices, both are intended for the commercial market, not the home one. One processes 550 pounds of avocados an hour, the other 1,100 pounds per hour. If you have a personal stash of over 500 pounds of avocados you need to prevent from browning, you probably have problems beyond what Naturo can help you with.

That said, Hastings does believe his technology could eventually find its way into a home setting. “Our focus is definitely on the industry, [to those] who provide a finished product to consumers, like fast food restaurants or airlines,” Mashable quoted him as saying. “However, it's not impossible for us to develop a consumer scale product in future.”

“Not impossible”? That’s the kind of can-do spirit I like to hear.

[h/t Tasting Table]


Video Section