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How do you prevent fruit from turning brown during freezing?
There are several ways to prevent darkening of fruit; use pure ascorbic acid or ascorbic acid mixtures. Citric acid or lemon juice may sometimes be used but are not as effective as ascorbic acid. Some fruits which are to be cooked before serving may also be steamed to prevent browning. Source: Original FAQ posted at http://184.108.40.206/faq/FAQ_home.php