Ascorbic Acid can be used as an antioxidant to prevent the discolouration (browning) of cut fruits, juices and purees, it is a natural way to avoid the excessive oxidation in dishes using ingredients such as raw apple or avocado & the oxidation can be prevented using only very small amounts. When drying fruit, a solution dip at 0.5-1% will help retain vibrancy & the addition of 0.05% (0.5g per lt) will keep the colours fresh when juicing apples or pears.
