CLEVELAND, Ohio — The Aztecs who first enjoyed guacamole were undoubtedly also the ones who discovered how fragile freshly cut avocados are. The creamy green fruit starts to oxidize almost as soon as it's sliced, and if not eaten immediately, it turns a distinctly unappetizing brown.
From adding a splash of lime to covering it with plastic wrap, guacamole lovers have spent centuries searching for ways to slow down the discoloration.
NatureSeal, a Westport, Connecticut-based subsidiary of RPM International Inc. in Medina County, has invented a food-grade formula to keep avocados and guacamole fresh, green and appetizing for up to four hours out of the refrigerator and up to three days when chilled.
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