1. When making this juice, you can add some salt water or lemon juice, you can also soak the cut apples in water or cover the cut surfaces of the apples with syrup or honey. There are two ways to prevent apple juice from changing color: one is to remove enzymes, and the other is to remove oxygen. Before eating, soak the cut apples in a container filled with water. This will prevent the cut surfaces of the apples from being exposed to oxygen for a long time.

2. Spread syrup and honey on the cut surface of the apple, cover the surface of the cut surface of the apple with sugar, etc., which will also have the same effect. These all create an isolation film that isolates apple tissue from the air, and more importantly, inhibits the diffusion of oxygen in apple cells. By blocking oxygen, it cannot come into contact with PPO and the iron contained in plant cells.

3. Enzymes are essential for living organisms and are more sensitive than other substances. To eliminate the enzyme, or at least slow down its rate of change, all it takes is a slight adjustment to the environment. When apples are topped with lemon juice, the pH value of the environment changes, and the activity of PPO decreases compared to the case without lemon juice.

4. Lemon juice also has other effects. Lemon itself absorbs oxygen, which prevents oxygen from reaching the apple's tissues and plays an antioxidant role.

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