The apple will be fresh longer. Since the acid in the apple makes the apple turn brown the lemon juice keeps it from doing that.
You can put lemon juice on cut apples to prevent them going brown, however whole apples are best just stored dry
Lemon juice on top of sliced apples helps prevent browning caused by oxidation. The citric acid in lemon juice slows down the enzymatic reaction that leads to browning when the apple's flesh is exposed to air. Additionally, the acidity of lemon juice can enhance the flavor of the apples while keeping them looking fresh for longer.
They stay better in the refrigerator.
No, that is the proper method for marinating fish. You need to keep fresh fish refrigerated until you are ready to cook it.
NO
Squeeze lemon juice on the apples and they will not turn brown if sliced before using a day or so later.
Lemon juice is very acidic (It does not oxidate).
The lemon juice keeps the apple from oxidizing.
Lemon Juice
One cup of fresh lemon juice typically yields about 3 tablespoons of bottled lemon juice. Therefore, 23 cups of fresh lemon juice would be equivalent to approximately 69 tablespoons of bottled lemon juice. Since there are 16 tablespoons in a cup, this translates to about 4.31 cups of bottled lemon juice.
Lemon juice is typically a better option for preserving apples due to its acidic properties which can help prevent browning. Fruit Fresh produce preserver may also work well, but lemon juice is a more natural and widely-used method for preserving the freshness of apples.
none. lemon juice only comes from lemons, not apples.