If I'm only storing it in for a day, I'll usually just put half in a sandwich baggie, still in the skin. It might brown just a little bit on top, but that doesn't make it inedible or taste off at all.

I just learned that if you immerse the cut avocoado in water, there is some sort of chemistry that takes place that prevents it from turning---just dunk it and then store it out of the water. Haven't tried it yet but am going to when I get my next avacodo.

I usually leave the skin on when I slice it. Leave the pit in one half--this will be the half you save. Supposedly the pit helps keep it fresh. Wrap it tightly in foil and refrigerate. This has always worked well for me on the rare occasion half of an avocado survives my voracious appetite for avocados. Not the most environmentally friendly though.

Pit in, air out. Leave the pit in the side that you are not using, and store in the smallest container you have, reducing air exposure.

Lime juice apparently works, too.

I agree with the skin on, pit in advice. Though I read a review that said they don't last any better in the fridge than they do on the counter; either way you only get a day or two out of them once they're cut.
Oddly enough, this very website has some suggestions if only one knew where to look. . . http://www.thekitchn.com/thekitchn/the-absolutely-best-way-to-keep-an-avocado-half-fresh-126950

Spray it with pam (or any other spray like pam) and stick it in a baggie. This lasts a few days with almost no discoloration or change to the avocado. And it doesn't seem to alter the taste either.

I usually leave the pit in and cover the open side in plastic wrap. It's the oxygen in the that causes discoloration, so if you keep the cut side from oxidizing, that should take care of the browning. I can see how Pam spray would work too!

Definitely leave the pit in. I was told by an expert to leave the pit in, wrap it in foil and then wrap it in plastic. Usually just plastic works for me, but definitely in the fridge. I'm in Houston and so the humidity is way different outside the fridge from inside.

i just wrap it in plastic. works fine. lemon juice would work too. or lime, whatever you got. squeeze some on, put it into an airtight container. it'll be fine.

Leave the pit in and cover it in plastic wrap, making sure to adhere the plastic to the cut side. Works for me every time.

Leave the pit in the side you want to save. As soon as the pit is removed, the avocado starts decaying ultra fast.

I'm with rosebud. I leave the peel on and pit in the half that I'm not using and put a small sheet of plastic wrap on the cut surface, making sure that it touches the skin directly. Did it two days ago and ate the other half for breakfast this morning. Worked great.

avo-saver! http://www.thepulpkitchen.com/?p=3391472801

I got one for christmas this year, and it works so well!

I leave the pit in and wrap the avocado in aluminum foil to prevent oxidization. This method has been very successful and there is no change in colour.

I usually leave the skin on, take the pit out, and put the cut side down on a plate. It works best if there's a little lime juice to squeeze in the pit-hole and on the plate. It will last a day or two.

i'm with @alittle - the avo-saver is fantastic. I'm not a big fan of kitchen gadgets with only 1 use, but we eat a lot of avocados and this keeps them fresh. Love it.

Leave the pit in, cover the cut surface with lime juice and then plastic wrap, completely in contact with the surface. Still only gives you a day, but it's better than nothing!

I don't believe the pit matters at all -- except by preventing oxidation on the area underneath it. I have always used lemon or lime jiuce. I will try oil now.

A little brown on your avocado won't hurt you.

I don't use an onion, but the key for me has been no light and no air so I use an opaque bowl and then saran wrap and then a layer of tinfoil.

Pour a little olive oil on a plate, place the unused half of the avocado (without the pit) face down and set it in the fridge. This works for me since i use the other half within a few days. Nothing browns and it's easy.

Pit in. Also keeps gucamole from going brown if you have to refrigerate leftovers.

I admire that you can save avocado at all - any "leftovers" end up in my mouth!

no air touching the exposed part is the key. i use plastic wrap or press and seal to form a nice seal on the green and it works fine.

leave the skin on, save the half that keeps the pit when you cut, then put the half with the pit in a small dish. keep in the fridge! works for me at least....

Australians live off avocados, so I have at least on per week. I've completely forfeited the use of plastic wrap for my avocados by cutting the avo in half, leaving the pit in, then rubber banding the two halves together and putting them back in the fridge. It works perfectly fine and, after eating so many of the things, I'm finding that any tiny bits of browning don't change the flavor or texture.

I will have to try the oil idea. I've used some diced onion to sit the half of the avocado face down in. lemon or lime juice on the cut edge has helped too.

I always use the onion in a tupperware container trick. Definitely seems to work for me.

I vote for leaving the pit in and covering with plastic wrap, and leave in fridge (usually the fruit/veg crisper) too.

I've tried the citrus method (works well!) and plastic wrap pressed tightly on the other half (with pit still in). This always gets me at least 24 hours, but if I leave it longer and the top discolors a little bit, just scrape off the brown and go for the rest!

I'll eat off the same avocado for up to four days. The only part of the avocado that browns is the part that air touches, so I just thinly slice the brown edges off. What's underneath is still perfect.

I grew up on a 10 acre avocado grove in the "avo capital of the world" (lucky me). Pit in, skin on, dip in water, wrap tightly, put in fridge. It is all about the oxidation.
Did you know that if you select an unripe avocado, just sink it into a paper bag filled w/flour? should be ripe by the next day.
I'm so amazed that you can save half at all.

This is THE BEST way to save it without buying a food saver vacuum. Disclaimer: you will probably look funny and people will laugh at you - at least you'll have a green avocado the next day!

Put the avocado half (with pit) in a small plastic baggie. Seal the bag, but not all the way, then suck the air out of the plastic bag with your mouth. Once all the air is out, quickly seal the rest of the bag.

It's genius, it works really well.

Okay, I think the human food saver vacuum trick is hysterical. Kudos to you, BlaineArin, on your creativity!

I'm intrigued by LittleStarCapella's rubber band method and will probably try it.

Great post and comments!

splash of lemon juice, keep the pit in.

Soaking it in water or "washing" it with water will stop it from turning brown, then seal it in a ziploc bag. Works better than lemon or lime juice.

In your tummy.

I just cut the avocado in half, leave the pit in 1/2 and put a smooth layer of plastic wrap on top and around. If it browns, I just thinly slice the brown part off after taking the pit out.

I store avocado in a ziplock bag, skin-on and pit-in (these are both important). It will last for several days this way, may get a little brown on the part that's exposed but you can cut that off the next time you cut into it. This, of course, starts out with an avocado that's *just* ripe - if you start with something pretty mushy it won't store well.

The pit does not possess preternatural preservation properties. The only way to prevent unsightly discoloration is to prevent oxidation. One can prevent oxidation by minimizing the avocado's contact with air. That is the only "trick" to keeping an avocado at its best.

I agree with leaving the pit in and the skin on. Brush flesh with lemon or lime juice and add plastic wrap touching the flesh sealing out the air. If anything turns brown, scrap away a thin scraping before using.

I second christinesass.
This seems to be causing a lot of debate so probably best to just eat the whole thing or give it to me and I'll eat it for you. Nom.

I do what Chicago Cook does and it works well. Leave the pit in, press saran wrap against the exposed flesh and store in the fridge. (But I usually just eat the whole thing.)

If you're only using 1/4 try to wedge the 1/4 out... that way the next 1/4 you'll only have one brown side...(maybe this will be a no brainer for you but I used to halve it every time).. otherwise.. I haven't found any better way than to place it in my veggie/fruit drawer in the fridge.

Squeeze a little bit of lemon juice (fresh or from the bottle) on the side that was cut. This works for apples and pears as well. I haven't tried it for any other fruit but I don't see why it wouldn't work.

I refrigerate the half that I leave skin on and pit in. In a plastic bag, too. I put the avocado pit side down on top of my carton of eggs. It's like a little air proof nest for the avocado half!

Life is short, just eat the damn thing.

pit in, wrap in a small piece of tinfoil and put in the fridge. does the trick for me. will last 3-4 days. my friend would rub the cut part in olive oil and leave on the kitchen counter. i'm from the south, though and leaving food out like that is very counter-intuitive to me.

I've read many places that the pit actually doesn't do anything to preserve the avocado from going brown. How could it? It only keeps the part it is sitting on from getting oxidized. The rest is still exposed. Citrus juice, or citric acid, is a natural preservative and works for me. We eat a lot of avocados here in Hawaii, and the best way I've found is the citric acid and the removal of as much oxygen as possible (either through sucking the air out of a baggie or using a vacuum sealer).