Tips to Prevent Fruit Quickly Changed Colors

Some types of fruits such as bananas or apples, quickly change color after we cut. In order for the fruit does not change color quickly, then we need to do some things to prevent it. Reporting from Click Doctor, here's how to prevent color changes in the fruit.

Give the juice of the acid
Juice of lemon or lemon has a high acid content. This will have antioxidant effects on the fruit so that enzymatic reactions to the fruit can be prevented. Normally this is most often done to prevent the occurrence of browning on the fruit. But the addition of this juice will certainly affect the taste of the fruit a little, yes.
High temperature processing
Processing of high temperature, for example by steaming, boiling or using a microwave that is done in a short time, such as apples or pears put in boiling water for 3-5 minutes in temperatures 80-100 degrees Celsius, will prevent the occurrence of browning on the fruit.
Freeze fruit
Enzymes in the fruit are certainly not active at freezing temperatures, ie 0 to 24 degrees celsius. This is what makes the freezing of food, to be effective to prevent browning.
In addition, if we've cut the fruit and vegetables, then you should immediately do and consumption of the fruit before browning occurs.
If the preparations require apples or pears in cuts, for example for fruit or fruit salad or juice, consider adding lemon juice, salad or juice.
The way above makes the fruit does not change color quickly. How, easy way to prevent color changes in the fruit. Good luck.