What is the most effective way to prevent browning of fruit?

The most effective way to prevent browning of fruit is to use an antioxidant. Antioxidants are compounds that prevent oxidation, which is the process that causes fruit to brown. Some common antioxidants that can be used to prevent browning are:

* Ascorbic acid (vitamin C): Ascorbic acid is a water-soluble antioxidant that is found in many fruits and vegetables. It can be used to prevent browning by either dipping fruit in a solution of ascorbic acid or by adding ascorbic acid powder to fruit salads or other fruit preparations.

* Citric acid: Citric acid is a natural acid that is found in citrus fruits. It can be used to prevent browning by dipping fruit in a solution of citric acid or by adding citric acid powder to fruit salads or other fruit preparations.

* BHA (butylated hydroxyanisole): BHA is a synthetic antioxidant that is often used to prevent browning in commercial food products. It is not as effective as ascorbic acid or citric acid, but it is more stable at high temperatures.

* BHT (butylated hydroxytoluene): BHT is another synthetic antioxidant that is often used to prevent browning in commercial food products. It is not as effective as ascorbic acid or citric acid, but it is more stable at high temperatures.