Book 9, Question 20
Why Does Lemon Juice Keep Cut Apples From Browning?
Lemon juice keeps cut apples from browning because it slows the browning chemistry! It is acidic, and it holds vitamin C, which soaks up oxygen first. That keeps the apple pale and fresh looking.
More fun facts
- When an apple is cut or bruised, oxygen gets into the hurt tissue and reacts with compounds there, causing browning.
- Scientists call this enzymatic browning.
- Lemon and pineapple juice both contain antioxidants that slow the browning.
- In experiments, acidic liquids like vinegar and lemon juice kept apple slices from browning.
- Coating apple slices in sugar or syrup slows browning by keeping oxygen out.
Sources: Scientific American, Scientific American, Scientific American
Questions kids ask
Is a brown apple slice bad to eat?
Browning comes from oxygen reacting with the fruit. It changes the look, and lemon juice can slow it.