What is a common way to prevent oxidation in cut fruits?

Using lemon juice or vinegar is an effective way to prevent oxidation in cut fruits due to their high acidity and presence of ascorbic acid. When fruits are cut, they are exposed to oxygen, which prompts an enzymatic reaction leading to browning. The acids found in lemon juice and vinegar slow down these enzymatic processes by lowering the pH level and creating an environment that is less conducive to the activity of the enzymes responsible for oxidation. This not only helps to maintain the fruit's color but also preserves its flavor and nutritional value longer.

Soaking in salt water can help to an extent but is not as effective as using acidic solutions like lemon juice or vinegar for preventing browning specifically. Refrigerating cut fruits can slow down the oxidation process, but it does not halt the enzymatic reaction entirely. Covering with plastic wrap can help reduce exposure to air, but it does not provide the chemical benefits that the acids in lemon juice or vinegar do.