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Apple BrowningAccording to Dr. Susan Brown of Cornell University's Geneva Agricultural Experiment Station, cut apples brown in response to the "injury" of being cut.The degree to which an apple browns depends upon that variety's natural levels of polyphenoloxydase (PPL) and vitamin C (aka ascorbic acid). The lower the level of PPL, the less the variety browns. The higher the level of vitamin C, the less the variety browns. (Note that the difference in vitamin C content across varieties is not significant enough to affect nutrition.) Coating apple cuts, slices and dices with a solution of 50% water and 50% vitamin C-rich lemon juice discourages the browning process. Alternately, 100% apple juice with vitamin C added can be used. (September 18, 1998)
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