Yes, lemon juice helps preserve apples by preventing browning.
Here's why:
Apples turn brown due to a process called enzymatic browning. When an apple is cut or bruised, enzymes within the apple tissue are exposed to oxygen in the air. This triggers oxidation, causing the apple's flesh to discolor. The longer the exposure, the more pronounced the browning becomes.
Lemon juice contains citric acid, which acts as a natural antioxidant. Antioxidants slow down or prevent oxidation. When you apply lemon juice to apple slices, the citric acid interferes with the enzymatic browning process by:
- Lowering the pH: Citric acid lowers the pH of the apple's surface, creating an environment that is less favorable for the enzymes to function.
- Acting as an antioxidant: Citric acid reacts with oxygen before it can react with the enzymes in the apple, preventing or slowing the browning reaction.
Therefore, lemon juice is an effective and natural way to keep apple slices looking fresh and appealing.
