A small amount of lemon juice dashed over cut apples will keep them from browning.
Coating freshly cut apples in sugar or syrup can reduce oxygen diffusion and thus slow the browning reaction. Lemon or pineapple juices, both of which naturally contain antioxidants, can be used to coat apple slices and slow enzymatic browning
Certain varieties of apples have more of a tendency than others to turn brown when cut. Some agriculturists have worked on select breeding for a less-browning characteristic. Also, storage apples will brown quicker than fresh apples. Right now, you should be getting fresh apples in the stores.If you are referring to purchased cut apples, there are preparations - like lemon juice and sulfites - that will reduce browning.
when cut and exposed to air. lemon prevents browning. when extremely ripe they turn brown.
i think you cut the apple into slices and soak them in lemon juice. it'll prevent them from browning.
Normally in cooking cut apples are sprinkled with lemon or lime to slow oxidation (browning). Vinegar will also work depending on what you need the apples for.
Apples and some other fruits undergo a process called enzymatic browning when cut and allowed access to the air. The process is a bit complicated using the enzyme polyphenoloxidase which results in the brown pigmentation.
If you keep the cut apple under water if will stop the oxygen in the air to react with the apple and no browning will occur.
You can put lemon juice on cut apples to prevent them going brown, however whole apples are best just stored dry
Fruits such as apples and pears will rot if exposed to certain fungi. These fungi are relatively weak but can attack damaged or overly ripened fruit. When fruits such as apples ripen, they give off a gas called ethylene. Ethylene gas accelerates the ripening process, which will lead to over ripening. The easiest way to prevent browning is to put the sliced apples in water. You can also squeeze like lemon juice on and helps it keep from browning. Most of the time apples brown when cut them. Apples can turn brown even when they are not cut though, but it takes considerably longer to brown. Basically because the apple contains Iron. The iron inside the apple rusts when it comes in contact with air and that's why it turns to that brownish color.
Ambrosia Apples: In the British Columbia, Ambrosia is considered to be one of the popular kinds of apples. Ambrosia was discovered in the 1990s decade on a Cawston BC orchard. The perfumed aroma and honey sweet flavor of the Ambrosia makes it one of the best apples for eating. Moreover, the cut slices of apples don't turn brown quickly. While cooking, the Ambrosia apples require less amount of sugar due to the high content of natural sugar present inside them.It contains 17g of sugar
Use lemon juice.