Bananas or apples in juices and salads turning black

Avoiding color change using lemon juice

When slicing bananas or apples, they are exposed to air, leading to oxidation of the vitamins in them and changing their color to black. To avoid this, you can add lemon juice or any other acidic juice like orange juice to the fruits after cutting them. Citrus fruits inhibit oxidation enzymes, helping preserve the color of the fruits. You can also store fruits in an airtight container to reduce their exposure to air. It is also preferred to consume cut fruits as soon as possible after cutting them.