What simple acid bath trick effectively halts the enzymatic browning of peeled sunchokes?

Placing the peeled and cut pieces immediately into water acidified with lemon juice or vinegar.

A significant challenge when preparing Jerusalem artichokes involves their rapid tendency to oxidize after the outer skin is removed, leading to undesirable browning, similar to what happens with cut apples or potatoes. This enzymatic browning process can be effectively managed by limiting oxygen exposure combined with chemical intervention. The recommended practical solution involves quickly placing the peeled and sliced tubers into a bowl of water that has been acidified. A source of acid, such as a squeeze of lemon juice or a splash of vinegar, creates an environment that successfully halts the enzymatic reactions responsible for the discoloration, preserving the visual quality of the vegetable.