Learn how a little lemon juice can preserve cut fruit. Discover the science behind it and how to keep apples, bananas, and avocados from browning.
1 Answer
Lemon juice helps preserve cut fruit by slowing down oxidation and enzymatic browning, keeping it looking fresh and appealing for longer. The citric acid in lemon juice acts as a natural preservative.
Detailed Explanation:
When fruit is cut, its cells are damaged, releasing enzymes that react with oxygen in the air. This reaction, called oxidation, causes the fruit to turn brown and lose its fresh appearance. Lemon juice contains citric acid, which is a natural antioxidant. Antioxidants work by slowing down the oxidation process. The citric acid also lowers the pH of the fruit's surface, inhibiting the activity of browning enzymes. To use lemon juice effectively, simply squeeze a small amount over the cut surfaces of the fruit, ensuring even coverage. You can also dilute the lemon juice with water to minimize the tartness, especially for fruits with delicate flavors. This diluted solution can be used as a dip or spray. The acidity of the lemon juice creates an unfavorable environment for the enzymes responsible for browning, thus preserving the fruit's color and texture.
Pro Tip:
To prevent the lemon juice from altering the taste of your fruit too much, use a very light coating or dilute it with water. A ratio of 1 part lemon juice to 3 parts water is often sufficient.