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.