Chayote, a versatile pear-shaped squash, is a common ingredient in many cuisines. While generally easy to incorporate into various dishes, it can sometimes present a puzzling issue: internal brown spots. This phenomenon often concerns home cooks and gardeners, prompting questions about the vegetable’s quality and edibility.
What Causes Internal Brown Spots
Internal brown spots in chayote primarily stem from physiological processes and environmental stressors rather than disease. As chayote matures, the flesh can naturally undergo changes, including the conversion of starches and other compounds, which may lead to browning. This is a common occurrence in many fruits and vegetables as they age.
Improper storage conditions significantly contribute to the development of these spots. Chayote is sensitive to temperature extremes; storing it in temperatures below 45°F (7°C) can cause chilling injury, resulting in watery, discolored spots on the skin that may progress internally. Conversely, overly warm conditions can accelerate ripening and senescence, leading to browning. Physical damage, such as bruising during harvest or transport, also causes localized browning as cells break down. While less common, certain fungal or bacterial pathogens, like Alternaria alternata causing dark blotch, can cause dark, sunken lesions and internal decay.
Are Brown Spots Safe to Eat
The primary concern with brown spots is their safety for consumption. Minor, superficial browning that is firm and odorless is generally safe to eat. You can simply cut away these discolored areas and use the rest of the squash.
However, caution is necessary if the browning is widespread, mushy, or emits an off-odor. These signs indicate significant spoilage; discard the entire chayote to avoid potential health risks. If it looks or smells questionable, discard it.
Preventing Brown Spots
Thoughtful storage practices minimize internal brown spots after purchase. Store whole chayote between 45°F and 55°F (7°C to 12.8°C) to prevent chilling injury. Storing chayote in a refrigerator’s crisper drawer can provide a suitable environment, particularly if it maintains a slightly higher humidity.
To reduce moisture loss and maintain freshness, place whole chayote in a perforated plastic bag. Do not wash chayote before refrigeration, as moisture encourages decay. Handle chayote gently to prevent physical damage, as bruising initiates browning. Use chayote within a month when stored correctly to prevent extensive browning from natural aging.
Selecting Fresh Chayote
Choosing high-quality chayote is the first step in avoiding internal brown spots. Look for chayote that feels firm and heavy, indicating good water content. The skin should be smooth, vibrant green, and free from blemishes, soft spots, or wrinkles.
Avoid chayote that is shriveled, dull-colored, or moldy, as these are indicators of age or improper handling. While deep furrows on the skin are normal for some varieties, excessive wrinkling suggests the chayote is older. Selecting younger, smaller chayotes can be beneficial, as they are less prone to internal browning and often have a more tender texture.