Avocados are now one of the most popular fruits and have become a staple kitchen item for many UK households.

The fruit can be enjoyed in salads, smoothies, on toast or turned into a tasty guacamole dip, but while they’re a diverse ingredient, they also have a relatively short shelf life, which means they need to be eaten quickly to avoid being wasted. When left out at room temperature, whole, unripe avocados can last up to four days before going bad, but once they are ripe, they need to be eaten within one to three days.

Refrigerating a whole avocado when its ripe can extend its shelf life and keep it fresh for up to five days, but once you’ve cut into it it will start to turn brown pretty quickly. Avocados that have been cut are prone to browning due to a natural enzyme called polyphenol oxidase which reacts with oxygen, but it’s possible to slow this process simply by brushing the flesh with lemon juice as this will slow oxidation to keep it green and fresh.

Food website Avocados Love One Today explains: “Cut avocados will naturally oxidize or ‘brown’ if left unprotected. When you cut an avocado, you’re breaking the cellular walls which causes oxidation to occur; same thing that happens to apples or bananas.

“To slow down this natural process, follow these tips for storing cut avocados:

1. Apply a thin layer of lemon or lime juice to the cut surface to help slow down the oxidation process and prevent browning.

2. Wrap the cut avocado tightly in plastic wrap, ensuring direct contact with the wrap to limit exposure to air.

“To store a leftover avocado half, leave the skin and pit to help limit the surface area exposed to air. Sprinkle the exposed flesh with lemon or lime juice and tightly cover it with clear plastic wrap. The leftover avocado half can be stored in your refrigerator for up to three days depending on the level of ripeness.”

Businesswoman and TV personality Martha Stewart said that avocados should be placed in an airtight container in the refrigerator for added protection that should help it stay fresher longer.

She explains: “The container will provide another barrier against oxygen, while the cooler temps will further slow down polyphenol oxidase activity. These factors will help your avocado retain its iconic green color.

“However, keep in mind that cut avocados in general will only last three to four days in the refrigerator, so you’ll still want to eat it as soon as possible.”