With vitamin C, apples do not turn brown

Since we like to eat apples for TV evening, I cut these into bite-sized pieces and remove the core. In a bowl of water, I dissolve a vitamin C effervescent tablet or 1 teaspoon vitamin C powder.

Put the pieces of apple into the water for about 2-3 minutes and drain in a sieve. Then put the pieces in a bowl and they look appetizing for a long time and the apple does not discolor.

The brown coloration has to do with oxidation (but not of iron, as often thought), but with quinones and phenols. Vitamin C is an antioxidant, i. It prevents oxidation and thus the browning of fruit.