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To prevent browning;
i. Do not prepare fruits until absolutely necessary
ii. Add acid such as lemon or orange juice to the cut surfaces; this will depress enzyme action(for example add lemon juice on avocado pear)
iii. Put the fruit in a concentrated sugar solution which has the same effect as the acid (for example, in fresh fruit salad)
iv. Store at cold temperatures to slow down the enzyme activity.
v. Denature the fruit or vegetable because the heat denatures the enzymes.
Titany answered the question on April 25, 2022 at 12:48
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