Many types of fruit turn brown when they are cut open and exposed to oxygen in the air. The brown color is the product of an enzyme that combines compounds in the fruit with oxygen from the air. Use...

Extracted text: Many types of fruit turn brown when they are cut open and exposed to oxygen in the air. The brown color is the product of an enzyme that combines compounds in the fruit with oxygen from the air. Use your knowledge from our potato lab or simulation to answer the following question. You are having guests for dinner and have prepared a tray of freshly cut fruit for them to eat as a snack before the meal. Your guests call to inform you that they will be about an hour late due to winter weather. What things might you be able use or do to prevent the fruit from turning brown before your guests arrive and still be able to enjoy the fruit? Explain why your plan would work.