Identify one way to prevent oxidation in cut fruits.

Applying lemon juice or an acidic solution is an effective method to prevent oxidation in cut fruits. When fruits are cut, their cells are exposed to oxygen, which can lead to browning due to enzymatic reactions, often involving polyphenol oxidase. The citric acid found in lemon juice works by lowering the pH on the fruit's surface, inhibiting the activity of the enzymes responsible for browning. Additionally, the ascorbic acid (vitamin C) present in lemon juice can also act as an antioxidant, further reducing oxidation and preserving the fruit’s appearance and nutritional value.

Storing fruits in an airtight container may help slow down the oxidation process by limiting their exposure to air, but it does not actively prevent the chemical reactions that cause browning. Freezing immediately can stop the oxidation process, but it changes the texture of the fruit and is not a practical solution for short-term storage or for fruits intended to be consumed fresh. Covering fruits with sugar may create a barrier that reduces air exposure, but it does not chemically inhibit the enzymatic browning like lemon juice does.