Hey everyone!

I love avocados, but I hate wasting them. Since I usually only eat half at a time, I struggle to keep the other half from turning that gross, brown color overnight in the fridge. I've tried wrapping it tightly in plastic wrap (with the pit in, sometimes), and putting it in airtight containers, but by the next afternoon, I still have a thick brown layer to scrape off.

I know there are a ton of "life hacks" for this problem floating around, but I need to know which one is the best and most practical for regular use.

Can anyone who has mastered this challenge provide their tried-and-true, step-by-step hack?

Specifically, I need an answer to these questions:

1. The Onion/Garlic Hack: Does storing the half with a slice of red onion (or garlic clove) in a sealed container really work, and does it impart a noticeable onion/garlic flavor?
2. The Citrus Solution: Is it better to use lime juice or lemon juice, and how much is enough? Just a light brush, or do I need to coat it completely?
3. The Water Submersion Method: Is submerging the cut side in a small layer of water in a glass jar a good idea, or does it make the avocado mushy or watery?

I'm looking for a simple hack that keeps my avocado bright green and fresh-tasting for at least 48 hours. Help me save my guacamole base!

Thanks for the best life-saving (or avocado-saving) hacks!