Thanks to a peptide compound found in honey, this method deactivates the browning enzyme.

Add the apple slices to the saltwater and let them soak for about 3 to 5 minutes.

Using ВЅ teaspoon or less in a cup of water will get the job done without altering the appleвЂ™s taste. Just be super careful not to add *too* much salt. After all, itвЂ™s natureвЂ™s oldest preservative. Its namesake chemical components keep oxygen from reaching the surface of the slices. You may remember from chemistry that salt is also called sodium chloride.

Fill a small bowl with cold water and the juice of half a lemon.

If youвЂ™re freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet. Vinegar works too because of its acidity, but itвЂ™ll potentially impart a more unpleasant taste than these other alternatives. No fresh lemons? Try bottled lemon juice, lemonade or even orange juice-as long as itвЂ™s acidic, itвЂ™ll slow browning. Give the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. Ever wonder why store-bought apple slices are always so white and crunchy? TheyвЂ™re often treated with ascorbic acid, citric acid or sulfites-lemon juice (another acid) works the same way. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Lemon juiceвЂ™s high acidity and low pH deactivates the enzyme that causes browning.

Brush or Dip the Apple Slices in Lemon Juice To store sliced apples, always use an airtight container or a resealable bag with all the air pushed out of it.

If youвЂ™re slicing hours (or even days) in advance, these methods can help it maintain its natural color, at least for a while. Just know that the longer theyвЂ™re exposed, the browner theyвЂ™ll get. If youвЂ™re going to slice an apple and eat it immediately, donвЂ™t go through the trouble of treating the slices.

Macbook keeps freezing colors