Did you know that an apple’s flesh starts browning within minutes of being cut? This isn’t just a cosmetic change—oxidation can also lead to a gradual loss of vitamin C and polyphenols, the helpful plant compounds that make apples extra nutritious. Here’s where a quick squirt of lemon juice makes all the difference. The ascorbic acid (that’s vitamin C) in lemon juice acts as an electron donor, blocking the enzyme in apples responsible for browning. It’s a neat bit of kitchen chemistry that preserves not only color, but also more of those beneficial nutrients. Whether you’re prepping snack packs for the week or making a fruit salad for tomorrow, this little trick works wonders. No lemons? Try lime juice or even a splash of diluted orange juice—they’ll do the job in a pinch! Just remember to store those slices airtight to keep them crisp and delicious.