Do you add water to lemon juice keep fruit from browning?

Here's why:

* Lemon juice works by acidifying the fruit. This slows down the enzymatic browning process, which is caused by an enzyme called polyphenol oxidase.

* Water dilutes the lemon juice. This makes the acid less effective at preventing browning.

To effectively prevent browning, you need to:

* Use enough lemon juice: Make sure the lemon juice is in direct contact with the fruit.

* Ensure the juice is fresh: Over time, lemon juice loses its acidity.

* Combine with other methods: You can also use other methods to prevent browning, such as storing the fruit in an airtight container, blanching it in boiling water, or using an ascorbic acid solution.

So, while adding water might make your lemon juice last longer, it won't prevent your fruit from browning.