Smart tips to prevent fruits from turning brown | The Times of India (2024)

Do you often discard fruits when they turn brown, then you need to stop and read this! Browning of fruits is a natural process, which happens due to enzymatic reactions, especially when they are chopped or sliced. However, there are simple ways by which the progression of enzymatic reaction can be delayed in most fruits. Here are some simple kitchen hacks that can help in slowing the process of browning. Read on to find out…

The major reason why most fruits turn brown after chopping or slicing is because of their exposure to air and moisture, which triggers enzymatic reactions and leads to faster browning of fruits. Here are some tips that can help in slowing down the browning process.

Submerge fruits in a mixture of water and vinegar (1 part vinegar to 2 parts water) for a short time. The acid in vinegar can slow down the enzymatic browning process.

Soak fruits in a bowl of lightly salted water. This method can slow down browning and is particularly useful for fruits like apples.

Brushing cut surfaces of fruits with a thin layer of honey can help prevent browning. Honey acts as a barrier against air and contains antioxidants.

Seal cut fruits in an airtight container to minimize exposure to oxygen. This is effective for fruits like melons and berries.

If you only use a portion of a fruit, like an avocado or pineapple, wrap the unused portion tightly in plastic wrap or place it in an airtight container to reduce air exposure.

If cutting fruits like avocados, leave the pit in the unused half. The pit helps to reduce the surface area exposed to air.

Apples release ethylene gas, which can speed up the ripening and browning of other fruits. Store apples separately or use them quickly.