Inside the cells of fresh peaches, apples, pears and bananas (and even potatoes) are phenolic compounds and enzymes, like polyphenol oxidase (PPO). When peeled or cut open, the PPO in the cells is exposed to oxygen and it causes a reaction known as enzymatic browning. This reaction converts the plant phenols to a brown pigment called melanin. The higher the temperature the faster the browning. Storing cut fruits in the refrigerator will slow down the browning process. Browning also occurs more quickly when the atmosphere around the fruit is basic. Lemons, limes and oranges are acidic, so sprinkling cut fruits with any of their juices can slow down browning. Store cut fruits or fresh fruit salad in a plastic or glass bowl because some metals speed up the browning process, too.
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