This works particularly well when freezing the fruit. Coat the fruit with granulated sugar. This also excludes the oxygen and will draw out the juice. This method works best when combined with the ascorbic acid powder. Blanch the fruit by dipping it in boiling water, then cooling quickly in ice.
Heat kills the enzyme activity.
Soak the fruit in salt water. Use a teaspoon salt per one quart water. The chloride in the salt slows browning. Sprinkle an acid like lemon, lime, or pineapple juice or vinegar over the fruit. Enzymes work more slowly at cooler temperatures, so it is best to store cut fruit in the refrigerator.