Does adding salt to potatoes stored in water prevent them turning brown?

Here's why:

* Oxidation: Potatoes turn brown due to oxidation. When exposed to air, the enzymes in the potatoes react with oxygen, causing the surface to darken.

* Salt's role: Salt does not inhibit this reaction. It can actually make things worse because the salt draws water out of the potatoes, which can further expose the surface to air.

What actually works to prevent browning:

* Acidic environment: The most effective method is to create an acidic environment, which prevents the enzymes from reacting with oxygen. You can do this by:

* Adding lemon juice or vinegar to the water.

* Storing potatoes in cold water.

* Removing the skin: Peeling the potatoes before storing them will eliminate the exposed surface.

Important note: While salt won't prevent browning, it's still a good idea to store potatoes in water, as this helps them stay hydrated and prevents them from shriveling.