Keep a whole avocado at room temperature until it is ripe, then refrigerate any leftover avocado within 2 hours of cutting. Once the flesh is exposed to air, it starts to brown through oxidation.
The simplest way to slow that color change is acid. Illinois Extension says lemon or lime juice can reduce browning on avocado slices or in a recipe that uses avocado. That does not stop browning forever, but it slows the process enough to buy you some time.
If you want the best color, use cut avocado quickly instead of trying to save it for tomorrow. Cold storage helps, but avocado always looks best when it is fresh. If you are serving it later in a salad, dip, or toast, do the cutting as close to eating time as you can.
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