My experience w/avocados is that they quickly turn black. Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.
not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black
Myth...disproven by ATK. Not to mention experience! You can accomplish the same thing by placing plastic wrap right pon the surface.
"Oxidation, which occurs due to air exposure, can cause the fruit of an avocado and/or guacamole to turn brown on the surface. To delay this process, brush it with an acidic agent such as lemon, lime and even orange juice or vinegar, then place it in an air-tight container, cover it with clear plastic wrap and keep it refrigerated until you eat it.
Placing the avocado seed in the guacamole may help maintain the dip's original color because the seed reduces the amount of surface area that's exposed to air, thereby minimizing oxidization. "http://www.seriouseats.com/2012/01/the-food-lab-the-best-guacamole-avocados-science-browning-ripening.html
"Though there are more than a few old-wives tales claiming that throwing the pit into the bowl will help prevent this from happening, it's a trivial task to prove that this isn't true.
Harold McGee did it in his great book The Curious Cook by leaving two bowls of mashed avocado sit side-by-side, one with the seed placed in it, the other with a seed-sized light bulb stuck into it. Both browned at exactly the same rate."
If Harold McGee says it, you can believe it.