Stop Banana Slices From Browning With A Quick Citrus Hack - Chowhound

You're probably aware that bananas bruise easily, and the insides turn brown for the same reason: Enzymatic browning and oxidation. Fruit tissue that's damaged by age, temperature, or rough handling releases a copper-rich enzyme as its cells split open. The enzyme in question, polyphenol oxidase (PPO), doesn't mix well with oxygen. In fact, when it comes into contact with the air, it breaks down completely. PPO's…