Answer:
At home we can reduce browning of a piece of eggplant by applying lime on it or putting it in a salt water or else, we can
1.Use heat to inactivate enzymes
-blanching
-HTST pasteurization
2.Apply SO2 or sulphites
3.Exclusion of Oxygen
-submerge the cut piece in water
-Deoxygenation by using ascorbic acid
4.apply NaCl
5.Apply Acids