Tag: Preventing browning

Did you know that the familiar browning of a freshly sliced apple is a complex chemical reaction? What happens when fruit is oxidized is a process known as enzymatic browning, which is triggered when plant tissues are damaged and exposed to oxygen.

According to the Centre for Food Safety, pre-cut fruits are highly perishable and should not be left at room temperature for more than four hours. Knowing **how far in advance can I cut fruit for a party** and how to store it correctly is essential for maintaining freshness, taste, and safety.