How do apple slices spoil?

When an apple is cut, the exposed flesh is damaged and the cells rupture. This releases various enzymes, including polyphenol oxidase, which reacts with the oxygen in the air to cause browning. In addition, the cut surface of the apple provides an ideal environment for bacteria and other microorganisms to grow, which can further contribute to spoilage.

The process of spoilage can be slowed down by storing apple slices in an airtight container in the refrigerator. This will help to keep the oxygen away from the fruit and slow down the browning process. Additionally, adding a small amount of lemon juice to the apple slices can help to prevent browning by inhibiting the activity of polyphenol oxidase.