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New Research Reveals Why You Shouldn’t Add a Banana to Your Smoothies
(scitechdaily.com)
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this post was submitted on 27 Aug 2023
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Submerging apple slices in water with a bit of salt prevents browning. Doesn't change the flavour like lemon as not much salt needed.
Hey, I know I'm like two days late to reply, but you probably wouldn't need the salt even. The polyphenoloxidase reaction is what the name suggests, an oxidation. So it requires plenty of oxygen to run, which probably is inaccessible in water, I would assume.
I actually wasn't quite sure anymore if I had that right and when googling it, I managed to find an entire diploma thesis on the polyphenoloxidase reaction, so for anyone that's interested in it more deeply (sorry, it's in German aside for the abstract, which is in English, too), have fun c:
My experience is from preparing sliced apples to eat later. Dip them in slightly salted water for less than a minute and they'll hold for quite some time. No need to carry water in the container. The salt must help create an insulation membrane against oxidation. This is all practical experience and I haven't seen research on it.