When you slice an apple and soak it in lemon juice can put a zip lock bag for lunch the not turn brown?

When you slice an apple and soak it in lemon juice and put it in a zip lock bag for lunch, it helps prevent the apple from turning brown due to a process called oxidation. Here's the science behind it:

1. Oxidation and Browning: When you cut an apple, you expose the flesh to oxygen in the air. This exposure triggers an enzymatic reaction called oxidation. During oxidation, the apple's phenolic compounds, particularly catechins, react with oxygen to form brown pigments called melanin. This browning is a natural defense mechanism to protect the damaged apple from pests and diseases.

2. Role of Lemon Juice: Lemon juice contains a high amount of ascorbic acid, commonly known as vitamin C. Vitamin C is an antioxidant, which means it can neutralize the effects of oxidation and prevent the browning of fruits and vegetables. When you soak the apple slices in lemon juice, the vitamin C reacts with the apple's phenolic compounds and prevents them from reacting with oxygen, thus inhibiting the formation of brown pigments.

3. Airtight Environment: Placing the apple slices in a zip lock bag helps create an airtight environment. This minimizes the exposure of the apple slices to oxygen, further slowing down the oxidation process and preventing the apple from turning brown.

4. Additional Factors: The effectiveness of this method can also depend on the type of apple, its ripeness, and the freshness of the lemon juice. Some apple varieties, like Granny Smith, tend to brown less quickly than others. Using fresh lemon juice and not diluted lemon juice will provide the most significant antioxidant effect.

By combining the antioxidant properties of lemon juice and limiting oxygen exposure, soaking apple slices in lemon juice and storing them in an airtight bag is an effective way to prevent them from turning brown and keep them fresh and visually appealing for your lunch.