An avocado has gone bad when its skin has turned black and an indent is left on its surface when it is lightly pressed. When cut open, the flesh of a spoiled avocado is brown or even black. A fresh avocado lasts three to four days at room temperature.
To extend the shelf life of a ripe avocado, it can be refrigerated for about three more days. When not fully ripe, an avocado can be refrigerated for up to 10 days. At room temperature, an avocado continues to ripen and eventually spoils much quicker than when held in cold storage.