And unlike green vegetables, boiling fruit doesn't really help because it downgrades the quality so much. What we need is a chemical hero willing to get in there and react with the oxygen connected to the pigment cells thus blocking the enzymes' evil plan. Why, look! It's vitamin C! [flies overhead]VITAMIN C: [flies in] That's right, good old ascorbic acid. That powerful antioxidant can neutralize those enzymes. If only we can figure out a way to get him inside the fruit. Oh, here he comes now.