After doing much research, I decided to test a few commonly available household products to see which of these can prevent the browning of the peaches the best. The products I tested are:
1. Tap Water
2. Salt Water (1 teaspoon of salt)
3. Salt Water (1/2 teaspoon of salt, to see if the concentration of salt affects the amount of browning of the peaches)
4. Lemon Juice
5. Orange Juice
6. Lime Juice
7. Kiwi Juice
8. Redoxon (1 tablet)
9. Redoxon (1/2 tablet)
And of course, a control which was exposed to air so that a fair comparison could be made.
I do think that the concentration of Vitamin C in products 4 - 9 affects how well they can prevent browning, so I did more research to find out the concentration of Vitamin C in each of the products. Here is the list (per fruit) :
1. Lemon (46 mg)
2. Orange (53 mg)
3. Lime (29 mg)
4. Kiwi (98 mg)
5. Redoxon tablet (1000 mg)
6. Redoxon 1/2 tablet (500 mg)
* Vitamin C content figures given are approximate, may vary between different varieties of the same fruit or even between separate fruits of the same variety. The ones listed here are taken from http://www.naturalhub.com/natural_food_guide_fruit_vitamin_c.htm
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