Question

How can browning of the cut vegetables be prevented​

Answer 1

Keep cut fruits, such as apples, pears, bananas and peaches, from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice. Refrigerate peeled/cut fruits and vegetables so they are at room temperature no longer than 2 hours.

Answer 2

Explanation:

by the cutted pieces in water to stop oxidation process