Avocado
The avocado presents a fascinating paradox of structural vulnerability. Once breached, the specimen initiates rapid oxidation, with exposed flesh turning brown within 15-30 minutes. The narrow window between unripe and overripe spans merely 2-3 days, a period colloquially termed "the green zone." Despite protective measures including lime juice application and cling film barriers, the species demonstrates remarkably poor resilience to environmental stressors. Transport logistics require precise temperature control throughout.