How does lemon juice inhibit enzymatic browning?

Lemon juice inhibits enzymatic browning primarily due to its high acidity and the presence of ascorbic acid (vitamin C). The low pH of lemon juice denatures the polyphenol oxidase enzyme responsible for browning, reducing its activity. Additionally, ascorbic acid acts as a reducing agent, converting the oxidized compounds back to their non-browning forms. Together, these effects help preserve the color and freshness of fruits and vegetables.