Identify the chemical used to slow down the browning action of cut fruit.

Step-by-step solution

The browning of cut fruits is primarily due to enzymatic oxidation, specifically the action of the enzyme polyphenol oxidase. Sulfur dioxide ( SO ₂ ) acts as an antioxidant and a preservative. It inhibits the activity of polyphenol oxidase and prevents the oxidation process, thereby slowing down the browning action of cut fruits. Answer: SO ₂