Chemistry in the KitchenIntroduction |
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.