Smashed on toast, creamed in guacamole or blended into salad dressing, avocados always seem to be popular. However, the fruits are notoriously finicky, going from pale green and firm to brown and mushy in the blink of an eye. Now, researchers in ACS Food Science & Technology report a chitosan-based coating that preserves them for longer periods. The team also developed an imaging technique to quickly predict their shelf life.