Browning of apples is due to the creation of brown pigments through enzymatic polymerization of polyphenolic (normally colorless) apple compounds.
Browning is polyphenol oxidase (PPO) react with oxygen which form "Rust" Coating freshly cut apples in sugar can reduce oxygen diffusion and thus slow the browning reaction.
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
Salt water slows the dehydration (browning of apples) because it is an acid.
As salt absorbs moisture from the surrounding air, it prevents apples from browning.
No because no
apples have the most sugar
A small amount of lemon juice dashed over cut apples will keep them from 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.
atis
Apples are good for you because of the sugar and vitimins in the flesh and skin
Browning of the apples is caused by the oxidation of the enzyme phenol oxidase:phenol oxidase + oxygen---------------melanins
Yes they are this was one of my favorits to eat when i was little. Sugar apples or (Ates) in chamorro are the bomb!