Avocados cut in half will not brown if you store them right next to 1 vegetable

Cut into an avocado and the clock starts ticking. The soft, green fruit quickly begins to turn brown, and while it's still safe to eat, it doesn't look quite as nice. There are lots of tips out there for stopping it from happening, but one of the easiest and most surprising involves placing a certain vegetable nearby.

Browning happens when the inside of the avocado is exposed to air. A natural enzyme in the fruit reacts with oxygen, kicking off a process that causes the flesh to turn dark. Cutting, slicing or peeling an avocado speeds up this reaction. It's all caused by an enzyme called PPO, which reacts with oxygen and a group of compounds in the fruit called phenols. When this happens, it creates brown pigments.

Once the process begins, it can't be stopped completely, but it can be slowed down.

Some people try lemon juice or honey. Others use airtight containers or cling film to limit contact with the air.

But one method that's proven to work is to store your avocado with a sliced onion, according to experts at Healthline.

Research shows that onions contain sulphur compounds that interact with the PPO enzyme and help stop the browning reaction.

These compounds may block the copper in the enzyme's active site, which is needed to kick off the browning process.

Healthline explains that the onion should only touch the skin of the avocado, not the pulp, so it doesn't affect the flavour.

The onion method is easy and mess-free. Simply place the cut avocado and sliced onion in the same airtight container, and refrigerate it.

Other ways to slow down browning include brushing the surface with lemon juice or pineapple juice.

Both are acidic, and since the browning enzyme is less active at low pH levels, this helps keep the avocado green for longer.

Some people also coat avocados with honey, which acts as a natural barrier and may reduce the activity of the enzyme.

Honey has antioxidants that work in a similar way to onions by interfering with the copper in PPO.

Storing avocado in coconut water is another trick. It helps keep air out and may also delay browning thanks to its antioxidant content, though the fruit can go soggy if left in too long.

While none of these methods stop browning forever, they all help buy time.

For more food storage hacks, click here.