Brown spots often mean your avocado is overripe. When left too long, the fruit’s flesh starts to break down, leading to discoloration and mushy texture.
Bruises from handling or dropping can cause brown spots. The damaged areas oxidize faster, leading to unsightly patches on the avocado’s flesh.
Storing avocados in a fridge too soon can create cold damage. This leads to uneven ripening and brown spots, especially if the fruit isn’t fully ripe yet.
Fungal diseases like anthracnose can cause brown or black spots. These infections occur due to poor growing conditions or mishandling during transport.
Once cut, exposure to air causes the flesh to oxidize and turn brown. This natural reaction can happen quickly without proper storage or covering.
Insects like thrips can leave scars that turn brown as the fruit ripens. These marks often appear near the skin but can also affect the inner flesh.
Keeping avocados in too warm or too humid conditions speeds up spoilage. Balanced storage at room temperature helps prevent brown spots and early decay.