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Citrus juices delay browning in fresh fruits primarily due to their high acidity and presence of antioxidants, such as ascorbic acid (vitamin C). The acidic environment inhibits the activity of polyphenol oxidase, an enzyme responsible for the browning reaction. Additionally, antioxidants in citrus juices help to neutralize free radicals, further preventing oxidative damage and browning. This combination effectively preserves the color and freshness of the fruit.

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1w ago

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