What is a common technique to prevent oxidization in cut fruits?

Applying lemon juice is a common technique to prevent oxidization in cut fruits. The primary reason for this is that lemon juice contains citric acid, which acts as an antioxidant. When fruits are cut, the cellular structure is damaged, leading to the exposure of enzymes to oxygen in the air, which causes browning or oxidization. The citric acid in lemon juice slows down this enzymatic reaction, thereby helping to maintain the bright appearance and fresh flavor of the fruit.

In contrast, while vinegar can also prevent oxidization due to its acetic acid content, its flavor is often stronger and may not be desirable for all fruits. Soaking fruits in salt water can help to some extent, but it often alters the taste and can lead to a high sodium content, which is undesirable. Storing in airtight containers does minimize oxygen exposure, yet this method does not actively counteract the oxidative processes as lemon juice does. Thus, the use of lemon juice is the most practical and effective method for preserving the visual appeal of cut fruits.