The late Walter Scheib (Former White House Chef under Clinton and Bush) came to cook with us at my part time job and for a special dinner for some company that wanted him. First task I had coming into the day was prepping avocados for the salad course, starting at 8am. He had me make a lime dressing to coat the avocados. Lime juice, olive oil, salt and pepper (maybe some other spices but this was 4 years ago). Just dunked them in to fully coat, and I don't even think I wrapped them after lining them up on a sheet tray. 200 pieces later I started building the salad, and none turned brown by dinner service at 730-8p.
Album for that night's dinner.
https://www.facebook.com/media/set/?set=a.10101022515762104.3550662.9301006&type=1&l=836bad6203The company that hired him suggested our country club, and he came back the following year, and requested working with us again. I guess we did a good job, he was a great guy.
***In short, I always leave the pit and rub the exposed flesh with olive oil before wrapping tightly. I also add some olive oil if making Guacamole***