that's awesome!! they are so hard to keep fresh when cut.!

i have these!! work pretty well!

Great tip! I’ve been using those little shower cap type covers, the tiny one, with great success, no discoloration after 12 hours.

Nothing I've tried has worked very well. Please keep us posted!

is it the container or the other contents that helped, do you think?

Rob, I wondered that as well. I wonder if the onions exude some chemical that helps keep it green. Maybe I'll cut another one and put it in a container by itself

Good to know about the onion helping.

Late in life I've learned that I can keep a plastic-wrapped uncut avacado in the fridge for over a week.

I've also figured out the profit motive behind the 'Chiquita Banana' song, telling us not to put bananas "...in the re-frig-er-a-tor". They *keep* just fine in there, despite the skin turning brown.

You can also rub lime juice on the cut part of the avocado. I normally do not have leftover avocado, but if I do, I use lime juice and vacuum seal it.

I prefer to not alter the flavor, so I just rub avocado oil onto mine.

Woo hoo, onion it is! We go through onions like water, I can always have one cut to store with my avocados.

Does the avocado absorb the taste of the onion at all?

Not that I noticed.

UPDATE: Preliminary results are in. On Thursday evening, i cut one in half, put one half in with the onion, and the other half in an identical container by itself. After 36 hours, this is the result:

There is a shadow over the one on the right, but they are pretty much identical in their rate of oxidation. So I'm not sure it's the onion. The containers are just Rubbermaid Take Alongs, semi-disposable. Nothing fancy.

Some cut avocados turn brown quickly; others that I've had stay greener for longer w/ less browning So, I think it has more to do with the particular variety of avocado. Generally, what you get at the supermarket is a mystery variety unless it is labeled. If you live where you can buy fresh avocados from the growers at farmers' markets, it would be a fun experiment to buy different varieties and actually see if there is a difference in how well one variety keeps it color vs other varieties.

I've read that one variety has been developed that stays truly green when cut.

https://www.lamag.com/digestblog/santa-monica-farmers-market-report-sir-prize-this-avocado-wont-brown/

None grown around here, but I'm going to buy this variety from this store from now on. Or, maybe I'll try othes when they're on super sale. I'm just happy to have non-gray food!

I wrap a cut avocado (pit still in place) in plastic wrap, pressing the plastic against the cut surface. Keeps fine for a day in the fridge.

I recently discovered the secret to keeping whole avocados fresh. Bought a bag of 7 at Costco and as each ripened at room temp I placed it in the fridge. Don't know how long they will keep refrigerated, but mine did for a week. Each was a perfect specimen when cut in half.

Andie, I've always done it with plastic wrap, too. With varying degrees of success. I'm still finding that storing them in the plastic containers is working for me. I've tried several, with the same results.

Just read yesterday that after trying lemon on cut avocado, putting in the pit with guacamole, or covering tightly with plastic wrap, the most effective way of keeping the avocado from turning color is to put 1/2 inch of water on top of avocado or guacamole and then cover with plastic wrap. Water will not penetrate, just pour off before serving. Guacamole will keep 2 -3 days without turning color. I have not tried it but plan on it next time I make either guacamole or avocado hummus.