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asked 8 months ago
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Polyphenol oxidase in the apple is what reacts with the air, oxidizing and turning brown. This chemical is in most plants.
Ascorbic acid in lemons reacts more readily with air, so it basically prevents the reaction from occurring with the polyphenol oxidase.
Also, the lemon lowers the pH at the surface, further inhibiting the polyphenol oxidase from reacting, as it needs a higher pH to react with oxygen.
Ascorbic acid in lemons reacts more readily with air, so it basically prevents the reaction from occurring with the polyphenol oxidase.
Also, the lemon lowers the pH at the surface, further inhibiting the polyphenol oxidase from reacting, as it needs a higher pH to react with oxygen.
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