Why do cut fruit get blackish after a while?!
Why do cut fruit get blackish after a while?
like it changes color and looks a little uglier.. how do i keep mangoes from changing color because i need to slice it tonite and bring it to school tomorrow but i dont want it to look unappetizing.
Answers:
Many fruits turn brown after being cut because enzymes in the juice react with air. One way to slow down the process is to seal the fruit in an airtight container with a bit of lemon juice.
They turn black because they are ripening or rotting. Don't cut the mango until tomorrow morning. If you do it now the insides will be exposed to the air and it will ripen/rot quicker.
just put it in a plastic container and keep it in the fridge trust me it works i do it all the time.
E-Z....
Lemon juice, slows down the decomposition factor...
Muchas Gracias Senorita
It's a chemical reaction, not decomposition, that happens when oxygen hits the cut fruit, it causes the cut side to discolor . The fruit is actually not bad, it's just not very appetizing to look at. I've never noticed this happening with mango, though. Just potatoes, apples, pears, bananas and avacados.