What is in the skin of an apple that prevent it from turning brown like the inside when the skin is broken?

The skin on fruit and vegetables keep the inside from turning brown or rotting. What prevents this to happen like it would with the inner parts of the fruit or vegetable.|||The skin acts as a barrier to oxygen. It is a chemical reaction between oxygen and enzymes within the apple. As soon as you cut into it oxygen begins to react and turn brown





The reason something like lemon stops apples from turning brown is because the acid in the lemon juice disables the enzymes.|||It%26#039;s not a question of being clear and short. but that of being accurate. My answer was better and factual. Guess the asker is not after knowledge or the scientific truth. Report Abuse
|||. How Can I Keep Cut Fruit from Turning Brown?





Keep cut fruits, such as apples, pears, bananas and peaches, from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice. Or use a commercial anti-darkening preparation, frequently called a %26quot;fruit protector%26quot; such as Ever-Fresh (TM) or Fruit-Fresh (R). Follow the manufacturer%26#039;s directions.





Cut fruits as close to serving time as possible. Cover and refrigerate cut fruit until ready to serve. Avoid leaving cut fruit at room temperature for more than two hours





Storage Time for Fruits and Vegetables


To extend the time frozen foods maintain good quality, package foods in material intended for freezing and keep the temperature of the freezer at 0 F or below. It is generally recommended frozen vegetables and fruits be eaten within eight months for best quality.





Should Fruits and Vegetables Be Washed before They%26#039;re Put Away?





The Food and Drug Administration (FDA) advises that we wash our fresh fruits and vegetables when ready to eat them rather than when they%26#039;re first purchased or picked. Here are some FDA guidelines for safely handling fruits and vegetables:





Thoroughly rinse raw fruits and vegetables under running water before eating them. Don%26#039;t use soap, detergents, or bleach solutions.





If necessary -- scrub firm produce, such as melons and cucumbers, with a clean produce brush to remove surface dirt.





Try to cut away damaged or bruised areas -- bacteria can thrive in these places.





Any bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut. To prevent this, thoroughly rinse fruits that require peeling or cutting - such as cantaloupe and other melons -- under running water before eating them.





If buying fresh, cut produce, be sure it is refrigerated or surrounded by ice. After purchase, put produce that needs refrigeration away promptly. (Fresh, whole produce such as bananas and potatoes do not need refrigeration.) Fresh produce should be refrigerated within two hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than two hours|||It%26#039;s simply because the skin keeps the inner fruit air-tight. The oxygenation process that occurs when fruit and veggies are exposed to air is what causes them to turn brown.