Googling reveals a variety of answers, but the 10,000 foot view seems to be to store uncut unripe avocados in the fridge for upto a week. Whether to store them in tightly sealed plastic bags or the fruit bin is not clear. I tried the plastic bag, but a film of condensation seems to build up, and I 'm not sure if this is the cause of the problem that I'm seeing. The wetne ss seems to create swaths of darker green on the avocado.
The problem occurs when I take the avocado out to ripen it in a paper bag o n the counter. It never really seems to tender up, and the dark green spot s turn into dark brown spots that are softer than the rest of the avocado. When I cut it, the flesh has a grayness that is pronounced at the core and emenates outward. Ugh, into the garbage it goes.
Thanks for any advice.