Why Do Apples Turn Brown Quickly?

When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products.

What does it mean when an apple turns brown quickly?

But why does your favorite fall fruit brown so quickly? When an apple is cut, enzymes (and iron in the apple) chemically react with oxygen. The fruit quickly begins to oxidize, and its flesh turns brown. Essentially, the apple begins to rust right before your eyes.

How do you keep apples from turning brown so fast?

To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water. Soak the apple slices for 3 to 5 minutes, then drain and rinse them. This simple step should keep your apples from browning for several hours.