Avocados have grown in popularity in recent years and are now a staple kitchen item for many UK households.

The humble fruit can be served in many ways, including on toast, in salads and smoothies, or turned into a delicious guacamole dip.

But while avocados are good for creating several meals, they have a relatively short shelf life which means they need to be eaten quickly before they go bad.

If the fruit is left out at room temperature it will ripen quickly in just a few days, which can lead to unnecessary food waste if they’re not eaten right away.

But if they are stored correctly, you can boost their shelf life and keep them fresh for an extra three to four days after they’ve turned ripe.

Avocados that have been cut are prone to browning due to a natural enzyme called polyphenol oxidase which reacts with oxygen, but this process can be prevented by brushing the flesh with lemon juice as this will slow oxidation to keep it green and fresh.

Food website Avocados Love One Today explains: “Cut avocados will naturally oxidize or “brown” if left unprotected. When you cut an avocado, you’re breaking the cellular walls which causes oxidation to occur; same thing that happens to apples or bananas.

“To slow down this natural process, follow these tips for storing cut avocados:

1. Apply a thin layer of lemon or lime juice to the cut surface to help slow down the oxidation process and prevent browning.

2. Wrap the cut avocado tightly in plastic wrap, ensuring direct contact with the wrap to limit exposure to air.

“To store a leftover avocado half, leave the skin and pit to help limit the surface area exposed to air. Sprinkle the exposed flesh with lemon or lime juice and tightly cover it with clear plastic wrap. The leftover avocado half can be stored in your refrigerator for up to three days depending on the level of ripeness.”

Businesswoman and TV personality Martha Stewart adds that avocados should be placed in an airtight container in the refrigerator for added protection that should help it stay fresher longer.

She explains: “The container will provide another barrier against oxygen, while the cooler temps will further slow down polyphenol oxidase activity. These factors will help your avocado retain its iconic green color.

“However, keep in mind that cut avocados in general will only last three to four days in the refrigerator, so you’ll still want to eat it as soon as possible.”