LearningCausesv1

Lemon juice slows apple browning

Acidity and antioxidants slow enzymatic oxidation.

Reddit
Output
Apple flesh that stays pale for longer
Input
Freshly cut apple coated with lemon juice
Relationship

What connects the input and output?

Lower pH reduces the activity of browning enzymes, while ascorbic acid reacts with oxygen-derived compounds before pigments form.

Sources

1
  1. www.fsis.usda.gov: Lemon juice slows apple browningwww.fsis.usda.gov

Discussion

0

Sign in to join the discussion.