What is the effects of ascorbic acid and citric on browning?

Ascorbic acid (vitamin C) and citric acid are both effective in reducing enzymatic browning in fruits and vegetables. Ascorbic acid acts as a reducing agent, preventing the oxidation of phenolic compounds, which are responsible for browning. Citric acid lowers the pH, creating an environment that is less favorable for the browning reactions to occur. Together, they help maintain the color and freshness of produce during storage and processing.