Lemons contain a high level of acid, which breaks down the enzymes that can cause fruit to turn brown. To stop the browning agents on fruit, the enzymes must be knocked out or unable to mix with other chemicals. More »

Coating apple slices with highly acidic juice, such as pineapple or lemon juice, helps deter browning. Apples brown when they come into contact with air and oxidize. Acidic juices slow down the oxidation process because ... More »

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Prevent browning of cut potatoes by storing them in water or by squeezing lemon juice over the cut potatoes. You can also add lemon juice or vinegar to the water for added protection against browning. Cut potatoes must b... More »

Prevent browning of cut potatoes by storing them in water or by squeezing lemon juice over the cut potatoes. You can also add lemon juice or vinegar to the water for added protection against browning. Cut potatoes must b... More »

Fruit decomposes because bacteria, fungi, and other micro organisms invade the fruit and secrete enzymes that cause rotting. Hastening the rotting process along with enzymes that occur naturally in the fruit, the success... More »

Drinking grapefruit juice while taking certain medications inhibits enzymes produced in the intestine. These enzymes help the body metabolize those medications through the process of elimination, according to Drugs.com. More »

www.reference.com Food Food Facts Fruits & Veggies

Some of the least sugary kinds of fruit are lime, with 0.4 grams of sugar per 100 grams of fresh fruit; avocado, with 0.9 grams of sugar per 100 grams; and lemon, with 2.5 grams of sugar per 100 grams. Dried fruit, conve... More »

www.reference.com Food Food Facts Fruits & Veggies