Here are 6 tips to prevent fruits from browning.

Use Lemon Juice, the citric acid in lemon juice slows down the oxidation process, keeping fruits like apples and bananas fresh.

Submerge in Water, keeping fruits submerged in cold water helps to prevent air contact, which reduces browning.

Apply Honey or Sugar Syrup, honey contains natural enzymes that slow oxidation, while sugar syrup creates a protective coating on fruits.

Use Vinegar Solution, a mixture of vinegar and water can help prevent browning by inhibiting the enzyme reaction that causes it.

Store in Airtight Containers, limiting exposure to oxygen by storing cut fruits in airtight containers or covering them tightly slows down browning.

Blanching, briefly boiling fruits and then cooling them immediately in ice water can deactivate the enzymes that cause browning.