Chemistry in the Kitchen


Why does lemon juice prevent fruits from browning?

If you put lemon juice on your fruit after cutting it to prevent “browning,” this is an example of that last category of preservative—one that slows some enzymatic process. The vitamin C lowers the pH (because it is an acid), slowing the enzymes (polyphenol oxidases and tyrosinases) that cause browning of your fruit.


This is a web preview of the "The Handy Chemistry Answer Book" app. Many features only work on your mobile device. If you like what you see, we hope you will consider buying. Get the App