how do you keep banana's and apples from turning brown ater you cut them up?

Question

it should be after on ater

Answer 1

Either rub the cut surfaces with lemon juice, dip them in lemon juice, or put them in cold water with lemon juice added.

Answer 2

The problem is oxygen in the air. Anything you can do to reduce the oxygen interaction will prolong the time frame of natural decay. Acidic environemnts, lemon juice, orange juice, even vinegar will make the environment acidic and slow the rate of decay, but you will not stop it. Fruits with a high sugar content are prone to this rapid air action of decay. You may have noticed oranges with a natural acidic content, do not turn brown. There is something which might help, vegetable oil. Tossing the fruit like a salad with vegetable oil will coat the exposed surfaces and slow the process, but it will NOT stop it, and eventually, the fruit will turn brown as oxygen affects the chemicals in the fruit through the vegetable oil. The key is to NOT cut them until just before serving to serve before the oxygen takes effect. Vegetable oil just separates the fruit from the environment, which is why it makes things take longer before the inevitable takes effect through natural processes.
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Answer 3

Lemon juice slows the browning process. Whenever I make a fruit salad, a squeeze of lemon juice keeps the dish pretty for a few hours.

Answer 4

Fresh Lemon Juice

Answer 5

lemon juice is the way to go, the fruit will eventually brown but for a few hours, like serving them at a party, slice your fruit and put it in a bowl. drizzle the lemon juice then mix with a basting brush. it will spread nicely and the fruit will keep until gone or until the party is over. it also won't be overwhelming with lemon flavor.

Answer 6

As others indicated, you may use lemon juice, but any citrus will do. Another option is to use Vitamin C powder (you can just open a capsule and sprinkle the powder on). Ascorbic acid is found in Vitamin C. That's why you see acorbic ascid listed as a preservative on so many products containing fruit.

Answer 7

lemon juice is the most comon
a gelatine coating, some other acids will also work
apples could be stored in water,
wrap very tightly in plastic wrap (too much work for me)
I once saw someone spray them with some compressed gas, something heavier than air, to keep oxegen out of the bowl, dont know if that would be practical

Answer 8

An acidic liquid like lemon or lime juice will prevent them from turning brown

Answer 9

As the others said, you could add lemon juice in it but sometimes i found them affecting the taste. So you also might like to try to put it in water which has been added with vinegar (just a bit, dont put too much of it). see which one do you like better.

good luck!

Answer 10

Once the air hits it the browning process begins. You can reduce it with lemon juice.