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.
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.
i think you cut the apple into slices and soak them in lemon juice. it'll prevent them from browning.
Applying lemon juice to sliced apples helps prevent oxidation.
A small amount of lemon juice dashed over cut apples will keep them from browning.
you can prevent an apple from browning by adding lemon juice to it
Lemon juice, because browning is caused by oxygen in the air. The citric acid is an anti-oxidant. Dipping apple slices in a solution of one or two tablespoons of lemon juice in a quart of water will usually prevent the slices from browning. (Metric : 15 to 30 ml per liter)
Lemon juice is acidic and helps prevent your apples from browning. You can achieve the same thing using lime juice as well as it's not so much about adding flavour as it is about maintaining a nice colour
Salt water can accelerate the dehydration process of apples due to osmosis, while lemon juice might help slow down dehydration by providing a protective layer of acidity that helps prevent browning. Both can potentially affect the rate of dehydration in different ways.
If they are sitting out, not in a fridge, I would say about 30 minutes. If they are in the fridge, they have about double that time. To keep your apples from browning you can put lemon juice on them and this will delay the browning process.
NO
Lemon juice is very acidic (It does not oxidate).
If you put lemon juice in the water it will prevent the browning.