Method 5: Avocado Wrapped Tightly with Foil or Cling Wrap
Three days: Some small, light, bruises on the surface, but the avocado looked and felt similar to the first day. One week: The avocado had darker and larger bruises across the surface, and the consistency was significantly softer than the first day. But there was no film, stringy texture or dangerously soft areas. The avocado was still edible, especially if you wanted to add some spices and lime for a batch of guacamole. Ten days: The avocado consistency was very soft, and its bruises were too dark for it to be considered edible. This method works best for short-term storage.