What Keeps An Apple From Oxidizing The Longest?

What keeps an apple from oxidizing the longest? In my experiment I will be trying to answer this question, testing different theories that may prevent apple enzymatic browning to see which one keeps the apple from turning brown in a 6 hour time period. The purpose of this project is to see if there really is a sufficient way of keeping the apples from turning brown. In others’ previous experiments on this topic, researchers have suggested lemon juice, vinegar, pineapple juice, sugar, syrup, baking soda, and many other sources, but which one works best? This experiment may be useful for people by finding better food preservation methods. Oxidation is defined as the loss of electrons in an atom. Due to the lack of skin, a chemical reaction forms within the flesh of an apple. In other words, when the apple is cut and the flesh is exposed to the air, the apple starts to turn brown. This is known as Enzymatic Browning. This explains why an apple eventually turns brown after they have been cut. Many other fruits and plants oxidize as well, including pears, bananas, potatoes, and peaches. One interesting fact about oxidization is that the

Though, once the ascorbic acid is used up the oxygen will start reacting with the enzymes causing browning to occur on the apple. Another way lemon juice helps stop enzymatic browning is because of its incredibly low pH levels. The oxidization process works best when there is pH levels of 5.0 to 7.0, since lemon juice has a pH level around 2.0 browning usually doesn't occur. PH is a term for a measurement of hydrogen concentration, it is a scale from 0-14 with 7 being neutral. The higher the pH level the more oxygen rich the fluid is and the lower the pH level the more acidic and oxygen deprived the fluid