I used to pack sliced apples for lunch, only to find them unappetizingly brown by noon. After doing a little digging, I learned it’s all down to a natural chemical reaction: slicing ruptures the cells, exposing an enzyme called polyphenol oxidase (PPO) to oxygen, which creates dark pigments.
To test a quick fix, I squeezed fresh lemon juice over half a fresh slice and left the other half untouched.
*~The untouched slice:* Turned brown within 20 minutes.
*~The lemon-dipped slice*: Stayed crisp and fresh for hours.
The citric acid and Vitamin C in lemon juice lower the surface pH and neutralize oxidation before the dark pigments can form. Now, a quick splash of lemon or saltwater dip is my go-to trick every single time!
MBH/PS