Which of the following is a defect of avocados?

Bruising is indeed recognized as a defect in avocados. It occurs when the fruit is handled improperly during harvesting, processing, or transportation, leading to physical damage. Bruised avocados will often display discoloration, and the affected areas can become soft and may accelerate spoilage. This defect not only affects the aesthetic appeal of the fruit but can also compromise its taste and texture, making it less desirable for consumers.

While other options like rancidity, overripeness, and mold growth can certainly affect avocados, they are not classified as defects in the same way that bruising is. Rancidity refers to the degradation of fats in the fruit, typically associated with older or improperly stored avocados. Overripeness indicates the avocado has passed its prime but isn’t necessarily a defect; it can still be consumed if it hasn’t spoiled. Mold growth indicates spoilage but is often a result of improper storage rather than an inherent defect in the fruit itself when it is fresh.