 When the fruit or vegetable is removed from the mixture, it will usually resist browning for at least an hour or two, even though it is being exposed to oxygen.An added benefit of placing items in acidulated water is that the food item acquires a taste of the acid used, which can be very pleasant on the palate.Acidulated water, most often made with the use of vinegar, can be used on an aged, hanging beef carcass (butchered) to help clean it.