Discoloration of vegetables or fruits

As soon as you cut potatoes, keep them in bowl of cold water, in order to avoid its discoloration. Potatoes contain carbohydrates which react with the oxygen in the air and change its colour to brown. However, don’t soak potatoes more than two hours, in order to retain the water soluble vitamins in potatoes.

When you cut eggplant, keep placing the pieces of eggplant in a bowl of salty water, otherwise it soon starts changing it colour or you can sprinkle lemon juice on top of eggplant pieces. However, it is advisable, that you cut the pieces, when you are ready to cook them.

Many fruits like apple, pear, when cut, start changing their colour, since they come in contact with the oxygen in the air. In order to stop the oxidation process, you can sprinkle few drops of lemon juice on it. Lemon juice and even oranges, contains the ascorbic acid which stops the oxidation of cut pieces of fruits.

If you want to keep the sliced fruits for few hours, store them in air-tight container or zip-lock bags, in order to prevent them from oxygen and thus prevent their discoloration.