Why does a cut apple turn brown?
Apples contain an enzyme called polyphenol oxidase (PPO). This enzyme reacts with oxygen and iron containing phenols in the fruits and vegetables to make it brown. To prevent the browning of the cut apples, you can apply some lemon juice or pineapple juice on the cut surface. The acidity in the juices will help to reduce the oxidation process. Coating freshly cut apples with sugar syrup is also good to prevent the browning. Blanching the apples in boiling water will make the PPO inactive. But the cooking will make the texture of the apple different. At home i use fresh lemon juice or artificial lemon juice to reduce the browning of the apple.
