What will make fruits turn brown faster?

Fruits turn brown due to a process called oxidation. Oxidation is a chemical reaction that occurs when certain compounds in the fruit are exposed to oxygen in the air.

Several factors can affect how quickly fruits turn brown, including:

* The type of fruit: Some fruits, such as apples and bananas, are more prone to browning than others. This is because they contain higher levels of polyphenol oxidase (PPO), an enzyme involved in the browning reaction.

* The ripeness of the fruit: Ripe fruits are more likely to brown than unripe fruits. This is because ripe fruits have higher levels of PPO and other compounds that contribute to browning.

* The temperature: Browning occurs faster at higher temperatures. This is why it's important to store fruits in a cool, dry place.

* Exposure to light: Light can also speed up the browning process. This is why it's important to store fruits in a dark place.

You can help prevent fruits from turning brown by:

* Storing them in a cool, dry place: The ideal storage temperature for most fruits is between 32 and 40 degrees Fahrenheit.

* Storing them in a dark place: Light can speed up the browning process, so it's important to store fruits in a dark place.

* Storing them in an airtight container: This will help prevent the fruits from being exposed to oxygen, which can also cause them to turn brown.