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In an apple or banana (presumably): lemon juice, chlorine, vinegar, sodium hydroxide.
Would only eat two of those four, however.
Chorine (or rather Sodium Hypochlorite bleach solution) would destroy the enzyme function and stop it from combining Oxygen with the organic compounds in the fruit that makes it go all brown.
Lack of Oxygen might do it, but that's not so much a substance as the lack of one.
Freezing, likewise not a susbtance, but would stop the enzyme from working.
Or cooking to destroy the enzyme function.
OOo! Could put it in a jar full of Carbon Dioxide, which would both at once exclude Oxygen, and change the pH (acidity), thus doubly stopping the enzyme from working.
Hey, could even UV irradiate the fruit to inactivate the enzyme, too.
Doh! Drying the fruit very quickly, or freeze-drying, would also help, but again isn't so much adding anything as taking away the water, preventing the enzyme from working.
Lime juice or lemon juice taste nicest in a fresh fruit salad, however.
Works for avocados, too.
What else can I help you with?
How does enzymatic browning stoped by salt?
Enzymatic browning is primarily caused by the enzyme polyphenol oxidase (PPO), which oxidizes phenolic compounds in fruits and vegetables, leading to a brown color. Salt inhibits this process by creating a hypertonic environment, which draws water out of the cells and reduces the enzyme's activity. Additionally, salt can denature the PPO enzyme, further preventing it from catalyzing the browning reaction. Thus, applying salt can effectively slow down or stop enzymatic browning in food.
How can enzymatic browing be prevented?
Enzymatic browning can be prevented by several methods, including the use of acidulants like lemon juice or vinegar, which lower the pH and inhibit the enzyme polyphenol oxidase. Additionally, blanching fruits and vegetables briefly in boiling water can denature the enzymes and stop browning. Another effective method is to reduce oxygen exposure by storing produce in airtight containers or using antioxidants such as ascorbic acid (vitamin C). Finally, refrigeration can slow down the enzymatic activity, helping to maintain the freshness and color of the food.
How do you prevent enzymatic browning in fruits?
Enzymatic browning causes the browning in fruits, (turning pigments brown). As when you cut an apple, or drop and apple; damaging cells. Polyphenol oxidase(tyrosinase) is released by the damaged cells and it oxidizes naturally occurring phenols to guinones.
How do you stop potatoes from browning before cooking?
Soak it in water to keep it from browning
How do you stop recoil on a browning 7MM?
It is impossible to stop recoil.
When did Browning stop producing ammunition?
Browning did not make ammunition. They branded ammunition made for them.
What are the substances of orange juice that can stop alcoholism?
Unfortunately, there are no substances in orange juice that can stop alcoholism.
Do different substances stop the browning of apples?
Lemon juice, because browning is caused by oxygen in the air. The citric acid is an anti-oxidant. Dipping apple slices in a solution of one or two tablespoons of lemon juice in a quart of water will usually prevent the slices from browning. (Metric : 15 to 30 ml per liter)
When did browning stop making shotgun shells?
Browning did not make ammunition. They contracted another company to make it for them.
When did the beljuim browning stop being mad?
It hasn't.
What year did browning stop producing in belgium?
They haven't.
How do you stop your dog from peeing in the same place and getting rid of the scent?
You must use an enzymatic cleaner to get rid of the pheromone smell that is in the urine or feces. All of these types of cleaners will say "enzymatic" on the label.
