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Uploaded: 01/01/2009

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Apples keep for a pretty long time as long as you don't peel or slice into them. But once the flesh is exposed to air, it begins to oxidize. That's because apples, and other fruits like pears and avocados - potatoes too - contain an enzyme that becomes active only when it is exposed to air.

The action of this enzyme turns the food brown pretty quickly.

The best way to prevent this from happening is to put the apple slices in a bowl of water with a little lemon juice squeezed in. The acid from the lemon prevents the enzyme from acting and keeps the slices from turning brown before you use them.