"When you cut the pear, oxygen gets into its plant tissue. This causes a chemical reaction between the fruit's enzymes and proteins or amino acids, and the brown color is a byproduct of this. Sugar and the citric acid from the juice of citrus fruits are both effective in slowing the entire process, so both are useful in soaks to keep pear slices from browning. For a foolproof approach, soak your cut pears in cold lemon water."
"This soak achieves the same results but flavors the pear less. About one spoonful of lemon juice per one cup of water should do the trick. You can also use pineapple juice or a teaspoon of citric acid powder. Once you strain them well, place the pear slices in a zip-lock bag with the air squeezed out. They can last for up to a week without browning."
Fruit slices brown because oxygen enters plant tissue after cutting, triggering enzymatic reactions between enzymes and amino acids that produce brown pigments. Sugar and citric acid slow the browning reaction, so acidic or sugary soaks help preserve color. A practical method uses cold lemon water at about one spoonful of lemon juice per cup of water; pineapple juice or a teaspoon of citric acid powder also works. After soaking and straining, store slices in a zip-lock bag with the air squeezed out to keep them fresh. Alternatives include a vitamin C tablet, lemon-lime soda, or honey (about two tablespoons per cup of water).
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