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for more solid foods, plastic wrap,sealing in tinfoil, and zip-top bags generally work decently to prevent interaction with oxygen and the air in general. For fruits and other things , which 'brown' due to oxidization, you can add a weak acid, such as lemon/Orange Juice, or even vinegar depending on the taste you want for the food, which will make the oxidation process slower.

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Q: What stops food from reacting with oxygen?
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