How Does Lemon Juice Prevent Discoloration In Apples?
Answer:
Polyphenol oxidase in the apple is what reacts with the atmosphere, oxidizing and turning brown. This chemical is in most plants.
Ascorbic acid in lemons react more readily with air, so it basically prevents the repercussion 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 highly developed pH to react with oxygen.
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