What do you use to prevent fruits/vegs. from discoloration when cut open?

Question

I'M DOING A SCIENCE PROJECT. NEED DIFFERENT METHODS W/ VARIETY OF FRUITS/VEGS.
OLD WISETALES, GRANDMOTHERS SECRETS, RESTURANT SECRETS WELCOME. PLEASE HELP ME WITH SOME UNUSUAL/DIFFERENT/FUNNY IDEAS TO HELP MAKE THIS A INTERESTING PROJECT.

Answer 1

Lemon juice keeps fruit salads from getting that rusty look too soon.

Answer 2

Lemon juice will do the trick. If you still want to eat the fruit later you should brush on the juice rather than dipping. Dipping adds too much juice and the fruit will just taste sour.

Answer 3

ascorbic acid which is sometimes available in stores in powder form to liquify before using. Citrus has the same in it so the juice of a lemon is especially good but orange juice will also work. Keeping them in water until used will prevent discoloration in potatoes.

Answer 4

well know fact and used in the cooking industry...acid wash...basically lemon juice and water are combine and the fruits and veggies are placed in the wash. The citric acid in the lemon juice helps prevent discoloration.

Answer 5

Lemon juice for fruits

Answer 6

For culmination like apples the main hassle-free approach is submerging them right into a mix of water and citric juice, frequently lemmon juice or ascorbic acid, that's the acid contained interior the citrics. For fruit macedonias, including a competent quantity of unpolluted squeezed lemmon juice will evade them from oxidating. fantastically if the macedonia includes apples and bananas. For berries lemmon juice works positive too. For potatoes and different tubercules, purely keep them coated with water till employing them. additionally putting the culmination in a mushy mix of water and vinegar works positive.

Answer 7

I heard dipping them in lemon juice does the trick.

Answer 8

Rub some lime juice on cut surface, it becomes dark due to oxidation vit C is an antioxidant.

Answer 9

Fruits: Brush with lemon juice or soak in acidic water (lemon juice & water).

Vegetables: Soak in cold water or in acidic water (lemon juice & water).

Answer 10

This is just oxydation. When oxygen touches exposed friut, it changes color (i.e. apples go from white to brown, avocadoes go from fren to brown). Lemon juiceis a great oxygen inhibitor due to it's acidity and should do the trick.