why does lemon juice prevent apple slices from turning brown?
December 1st, 2009 | by admin |how do you think this would compare to putting a base or water on the apple, and why?
lemon juice contains citric acid and ascorbic acid (vitamin C).
The browning is an enzyme induced oxidation of the apple flesh which is inhibited by the citric acid and ascorbic acid is also an antioxidant.
Putting a base or water on the apple will not stop the browning.
One Response to “why does lemon juice prevent apple slices from turning brown?”
By Aurium on Dec 1, 2009 | Reply
lemon juice contains citric acid and ascorbic acid (vitamin C).
The browning is an enzyme induced oxidation of the apple flesh which is inhibited by the citric acid and ascorbic acid is also an antioxidant.
Putting a base or water on the apple will not stop the browning.
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