2 hours.
McIntosh I did a science fair project on oxidation in apples. I first used red delicious apples, but they hardly browned. I then did my experiment over with McIntosh apples, which browned much more.
no i did an experiment and results were lemon juice
It makes it turn brown
you can do an experiment about how to save an apple and stop an apple from being brow and save the apples from oxidation and what happens when an apple gets brown and about Enzymatic brownig in apples in your own way
Apples in a plastic bag last a little longer than apples in a foil bag.
it rotts the apples dry up and begin to rot and when you open the plastic a horrible smell pops out
Applying lemon juice to sliced apples helps prevent oxidation.
Not exactly. Apples can be fresh if you put them in the fridge. They don't need wax paper. And don't worry if you cut the apple, let it sit there, and it turns a bit yellow. It's natural., and it's still the same thing. :) pinneapple juice preserves it though
Apples change because oxidation, polyphenol oxidase (PPO) in the enzyme mix with air and turn it brown. There are ways to stop the process but just for a little.
Apples should be stores in a plastic bag and placed in the coldest part of the refrigerator or in a cool place.
All of the apples will to Earth.
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.