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 h

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-in-the-avocado-industry/ https://www.hiperbaric.com/en/the-impact-of-hpp-technology-i...