What are some ways to prevent peaches from turning brown?

Air exposure causes peaches and other light-skinned fruits to discolor and become brown. The oxygen interacts with the enzymes naturally present in the fruit to cause the oxidation. Food-safe acids slow the enzyme reaction, preventing discoloration so your sliced peaches look as appetizing as they taste. read more

I assume you mean you want to keep fresh peaches from turning brown when you cut them for cooking or eating. Browning is the result of oxidation, when cutting into the plant tissue releases enzymes intended to aid in breaking it down chemically. read more

How to Keep Fruit from Turning Brown. When fleshy fruits such as apples, pears, peaches, and bananas are cut open and exposed to the air, their insides will often turn brown within minutes as a result of the oxidation process. read more

Another method is to crush one tablet of Vitamin C (ascorbic acid) in a tablespoon of the peach juice, mix it with the remaining juice and toss peaches gently in the liquid. Fruit Fresh is ascorbic acid, an antioxidant, and it prevents the reaction of the peach flesh to the air. read more

How to Keep Fruit from Turning Brown Three Methods: Using Honey and Water Using Lemon Juice and Water Using Salt and Water Community Q&A When fleshy fruits such as apples, pears, peaches, and bananas are cut open and exposed to the air, their insides will often turn brown within minutes as a result of the oxidation process. read more