How does lemon juice affect the browning of apples?

Answer 1

This is called a naturally occurring enzyme....polyphenol oxidase.....The oxygen in air reacts with apples or potatoes and cause naturally occurring enzyme called polyphenol oxidase and causes apples or potatoes or banana shake kind of brown ....

So by adding lemon juice, orange , juice vinegar or anything acidic will cause the naturally causing enzyme to denature....Remember we said enzymes are protein and proteins can be denatured by changing temperature , pH and ionic concentration. So here lemon juice is acidic so you are changing pH of enzyme or acidity of enzyme which means you are denaturing enzyme it means you are deactivating enzymes.

So the apple won't be brown because you killed the enzyme causing brownness.

you can freeze apples potatoes or vegetables to stop browning but you will also kill the vitamins in them....Instead buy them when you need them or peel potatoes when you are ready to cook them or at least keep them in cold water to avoid browning.

Answer 2

Browning of apples is due to the creation of brown pigments through enzymatic polymerization of polyphenolic (normally colorless) apple compounds. It's the same chemistry that turns dead leaves brown. Lemon juice is acid, which distorts the enzymes slightly to inhibit their action and also contains natural anti-oxidants (like ascorbic acid) which interfere with the availability of oxygen for reactions.

Answer 3

The acid in the lemon juice prevents the apple turning brown, so it will look good for longer. This doesn't affect how long the apple is edible, it just affects how the apple looks.

Answer 4

yes, but only if it is cut. it tastes good 2 :)

Answer 5

it depends how much you put on or how much you like sour or sweet.