Hypothesis
If the apple, pear, and avocado cubes are soaked into the salt and water solution, then it will not only brown the least, but also retard discoloration for a while before its starts browning. The reason being, water helps limit the enzyme's access to oxygen which slows down the browning reaction temporarily. As well, the chloride ions in the salts inhibits the enzymes which also delays the enzymatic browning.
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