Prevent Fruit from Browning: Did You Know?

28 Jun

Did you know that, once sliced, you can prevent apples, bananas, peaches and pears from browning by lightly brushing them with juice from citrus fruit?

Fruits such as apples contain enzymes and polyphenol oxidase, which react when exposed to oxygen, therefore causing the fruit to turn brown (known as oxidation). Citrus fruit, however, contains ascorbic acid (or vitamin C) which destroys the enzymes, preventing oxidation from occurring. Though lemon juice is most commonly used for this purpose, other citrus juices such as grapefruit, lime, orange and pineapple work as well.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: