[wizofaus]

Commercial avocado dips seem to avoid turning brown - admittedly they're usually pretty tasteless but I'd be curious what stops the discoloration.

[poulsbohemian]

Check the ingredients... a lot of them are heavily adulterated. Not to say they aren't tasty, but they aren't even necessarily "avocado".

[dekhn]

I'm sure they have a step where they add an oxidation prevention molecule- I bet there's some ligand that binds to the oxidation enzyme in avocados. Or maybe high pressure? https://www.hiperbaric.com/en/the-impact-of-hpp-technology-i...

[sva_]

And almost all of them are too sour (imo), probably from the antioxidant.

[hulitu]

Maybe like for other fruits ? They take them still green.