Avocado is flat in nature, neither hot nor cold.

Avocado flesh is soft, delicate, rich in unsaturated fatty acids based oil, a variety of minerals and vitamins, etc., and does not contain cholesterol, low sugar content, is a high-grade fruit of the old and young, with the peel of the fruit to drink water, rich in vitamin E and carotene and so on.

According to the United Nations Food and Agriculture Organization statistics, in 2000, the world's avocado production has reached more than 23.36 million tons, in the fruit production has jumped to the 11th place, cultivation countries have more than 30, because of its nutritional richness, cultivation area around the world increased year by year, become a tropical, subtropical very promising emerging fruit.

The kernel contains fatty oil, non-drying oil, mild aroma, specific gravity 0.9132, saponification value of 192.6, iodine value of 94.4, non-saponifiable matter 1.6% for food, medicine and cosmetic industry.

Avocado preservation method

1, room temperature preservation: general just bought back the fresh avocado, can be placed in room temperature preservation, pay attention to put in a cool ventilated place, in this case save 3 ~ 4 days is no problem.

2, refrigerator: you can also put the avocado in the refrigerator, the temperature is adjusted between 4 to 8 ℃, in order to prevent the avocado is frozen cold, so you can save a week, but placed too long avocado will not be so fresh, so it is recommended to eat as soon as possible.

3, cut and save: if the avocado has been cut, in the air exposure time is too long will lead to its black, after eating is also very unhygienic. Be sure to save it with the core, sprinkle some lemon juice, and then wrap it in plastic wrap and put it in the refrigerator. But it's also best to consume it within two days.

Reference: Baidu Encyclopedia - Avocados