In a change to the norm, this story is just for those who wish to know, why do cut apples turn brown?
Found on the website „Buzzle“ (along with other interesting articles such as „How to Identify and Deal with a Narcissistic Sociopath“ but that is outside the scope of this blog) the article explains why apples turn brown once they are cut and what can be done to stop it.
Basically, oxidation is the culprit here, an enzyme in the apple, called ‚polyphenol oxidase (PPO) or tryosinase, when exposed to oxygen will oxidise phenolic componds in the apples and give that characteristic browning.
The article goes on to explain a number of ways to prevent or reduce the browning such as rubbing some lemon or pineapple juice or even salt water on the cut surface. They suggest the best way to stop the browning is to put the cut apple in apple juice.
Personally, I recommend you eat it faster.