lol catlin i was goign to post that we also studied this exact thin in food technology. What you are trying to do is denature the enzymes to stop the browning. and there are a few way of doing it.
Blanching, kills the enzymes, but also loose some vitamins from it moving into the water, so you woudl have to drink that water in the future to get all the vitamins form the apple. I often do this and use the mixture as drinking water, obviously it tastes a bit apple-y but its actually nice.
or coating in an acid, hence lemon juice, i guess anythign with a good amount of vitamin C would work.
any othe way would destory the texture and taste of the apple so it would be pointless.
Blanching, kills the enzymes, but also loose some vitamins from it moving into the water, so you woudl have to drink that water in the future to get all the vitamins form the apple. I often do this and use the mixture as drinking water, obviously it tastes a bit apple-y but its actually nice.
or coating in an acid, hence lemon juice, i guess anythign with a good amount of vitamin C would work.
any othe way would destory the texture and taste of the apple so it would be pointless.