Reader Jeff writes:
In addition to slowing fats from becoming rancid, antioxidants are also used to maintain color in fruits that have a tendency to discolor – or oxidize – when cut. Apples, bananas, and stone fruit are all commonly treated with vitamin C, either as a dip (for cut fruit) or blended into a fruit puree. Of course, vitamin C is also good for you and tastes great.
Many thanks, reader Jeff!