How long do fruit enzymes live for once the fruit has been cut? Can they survive being in the fridge?

The juice master says that you must drink your freshly squeezed juice as soon as you can as the enzymes will die after 8 hours. But surely as soon as the fruit is cut from the tree the enzymes are dying? Or are the enzymes there until the fruit is cut? In which case does that mean you have to use the whole fruit straight away? Most of the recipes use half fruits eg. pineapples and avocados, I then need to leave the other half in the fridge overnight. Does anyone know if there are any enzymes left the next day?

How long do fruit enzymes live for once the fruit has been cut? Can they survive being in the fridge?
This is a case of 'psuedo science' from health product manufacturers.





Forget about the word 'enzymes'. They cannot 'die' as they are not alive. They are simply molecules that react badly to oxygen, detroying them.





The manufacturer is really advising that once something has been juiced, the liquid will start to oxidise, and lose most of it's 'goodness' in the next 8 hours.





Fruit deteriorates in this way: eg. an apple.





On plant - very high natural sugar content.


Picked %26amp; stored - sugars slowly start to convert to starches.


Sliced (half) - the open side is in contact with air %26amp; will oxidise (brown) - placing flat on a plate with a drop or two of lemon juice will prevent this.


Juiced - the liquid will rapidly lose 'nutrients' as it is exposed to air. Again, adding a few drops of natural lemon juice will counteract this, also store in a sealed container.





Storing half fruits is perfectly OK, only the open side will be affected, and this is a tiny proportion of the fruit.





So, drink your juiced fruit the same day (I'd personally say 4 to 6 hours) and there will be PLENTY of goodness left for the next day in the stored halves.