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Chemistry in the Kitchen

Introduction

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.