Apples are a delicious and nutritious snack, but once sliced, their bright white flesh can quickly turn brown. This natural process, known as enzymatic browning, occurs when oxygen interacts with compounds in the apple, creating pigments that alter its appearance. While browned apples are safe to eat, their visual appeal and texture may suffer, which can be frustrating when preparing snacks, salads, or desserts. Fortunately, simple, science-backed techniques can slow browning and keep apples fresh for hours. From soaking in cold or lemon water to using honey or salt solutions, these methods preserve both colour and crispness. Understanding why apples brown is key to preventing it. When an apple is cut, its cell walls break, releasing an enzyme called polyphenol oxidase. This enzyme r

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