What condition would an avocado have if it shows significant oiliness on the surface?

An avocado displaying significant oiliness on its surface is indicative of rancidity. Rancidity occurs when fats and oils break down due to oxidative processes, which can be hastened by factors like exposure to air, light, and heat. In the case of avocados, their high-fat content makes them particularly susceptible to rancidity. This process can not only alter the flavor, giving it an unpleasant taste, but can also cause changes in texture and color.

The condition is a result of the lipid compounds in the fruit undergoing degradation. When this happens, the oil can seep to the surface, presenting itself as an oily or greasy film. This is distinct from the other conditions listed, such as overripeness, which usually results in a soft texture and potential fermentation rather than oiliness. Frost damage typically manifests as discoloration or browning rather than oiliness, and mold infection usually appears as fuzzy spots on the surface rather than a slick, oily sheen.