Guacamole turns brown because of an enzymatic reaction. The enzyme oxidizes when it is exposed to the air and therefore turns brown. To prevent this oxidization you can seal the guacamole in an airtight container or leave the pit in it.
Guacamole – and any other dish comprised primarily of avocados – will go brown due to the presence of an enzyme called polyphenol oxidase. As soon as the innards of the avocado are exposed to air, this enzyme oxides, causing the creation of red or black pigments which appear brown. This actually happens in a number of fruits and vegetables (think apples).
Anecdotally, keeping the guacamole in the fridge will slow the process (cooler temperatures), as will adding a squirt of lemon or line (due to their acidic nature).
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