Wholly Guacamole has an interesting preservation process based on high pressure cold water.
High Pressure Processing | Wholly Guacamole® | Avocado Guac - EatWholly

Wikipedia describes the process in some more general terms, including a reference to a paper from Japan that found the high pressure process increased lipid oxidation (on fish products, apparently).
Pascalization - Wikipedia, the free encyclopedia

My instinct tells me that avocado would be fairly stable given it is mostly MUFA and the processing is at cold temperatures, but I wonder if potential oxidation caused by the high pressure processing could be a downside to consider with Wholly Guacamole compared with making it from fresh avocados. The stuff sure is delicious and convenient!

Any thoughts?