Avocados are notorious for being an extremely sensitive fruit. Their ripe period is really just an extremely narrow window, and when pulped, their green flesh quickly turns into an unappetizing brown.
Fortunately, what seemed like an irresolvable first-world problem may now be a thing of the past.
Naturo, an Australian company focused on reducing spoilage and waste, developed a massive contraption that stalls the browning process of an avocado naturally — that is without using any chemicals — according to The Guardian.
The Natavo Zero stops the browning by using pressure fluctuations generated by steam to “switch off” the enzyme that is responsible for creating the discoloration.
The behemoth, industrial-sized invention acts as a time machine for up to 4,000 pre-sliced or mashed avocados every hour. The end result is a chemical-free, packaged product that remains fresh and green for up to 10 days after being opened.
While this machine is not designed to fit in your kitchen (yet), the discovery is good news for the avocado industry, especially since the fruit is becoming more expensive due to a global shortage.
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