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Author Topic: Why Does Lemon Juice Stop Avocados From Browning & Why Only Fresh Lemon Juice ?  (Read 5539 times)

Offline neilep

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Dearest Peeps Of Extreme Acadamic Knowledge Bases,

My word ewe lot are klevur !!..I bet ewe know that too eh ?... *gosh*



As a sheepy I of course luff lemons. Lemons are my all time favourite lemony things that are citrus tasting, yellow and grow on trees and are lemon shaped !.

look here's some



Some Lemons Being All Lemony Earlier Today


and lookey here...here's some bottled lemon juice


Some Bottled Lemon Juice Earlier Last Week Donated by Ex-Lemons !


As an avocado luffer I often prepare my avocados sometimes a whole 30 minutes before I need to eat them !..crazy I know !...so...I usually add a quirt of lemon juice to keep them from going like....well brown !!

I heard recently that one should only use fresh squeezed lemony juice and NOT the bottled stuff !!

Why's that then ?...why should I just use fresh lemons ? when a bottle that sits in my fridge will do ?

...and...why does lemon juice stop my avocado from going brown anyway ?



Ewe see...I just do not know !...I think ewe do....can i coax an answer out of ewe ?......If ewe tell me then I will know ...and this will make me *feel extra klevur !

hugs and shmishes

mwah mwah mwah

neil
Lemon Juice Extractor
xxxxxxxxxxxxxxxxxx




*as a sheepy I am of course aware that to "feel" extra klevur does not make me so  *le sigh*


 

Offline Bored chemist

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I don't know why they say you shouldn't use the  bottled stuff, but the lemon juice is full of citric acid which slows down the browning by complexing the copper in the enzyme responsible for browning and vitamin C which scavenges oxygen and so also reduces the browning.

Does anyone have an avocado, some real lemon juice, some bottled stuff and a scientific mind?
 

Offline neilep

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I don't know why they say you shouldn't use the  bottled stuff, but the lemon juice is full of citric acid which slows down the browning by complexing the copper in the enzyme responsible for browning and vitamin C which scavenges oxygen and so also reduces the browning.

Does anyone have an avocado, some real lemon juice, some bottled stuff and a scientific mind?

Thank ewe very much BC. Brill !

next time I have "avocado joy" i will do the experiment !...and will report my findings here  (I'll send the bill for the lemon to Chris)
 

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