People can use <u>lemon juice</u> in their kitchen to prevent oxidation
Explanation:
Oxidation reaction takes place in certain fruits and vegetables like apples, potato, lettuce, etc. This is due to the enzymatic oxidation of polyphenolic compounds by the phenolase enzymes producing melanin that leads to the enzymatic browning of the cut surface.
Oxidation takes place when the enzyme contacts and reacts with oxygen when such fruit or vegetable is cut.
This reaction can be slowed down by adding water or by adding acidic solutions like citric acid present in citrus fruits like lemon (ascorbic acid).
By adding lemon juice directly or by acidulating the water in which the cut fruits or vegetables are soaked, the pH will be reduced which will slow down the oxidation reaction and prevents enzymatic browning.
