Apples play a crucial role in most of our diets, but all too often we're left facing the reality of having no other option than to throw them away, as they start to turn an undesirable brown colour, even when frozen.
While it can sometimes vary depending on the exact variety of the apple, we can often feel like it's a race against time to eat the delicious fruit.
However, in a new tip from the Telegraph on how best to prepare our fruit for the freezer, there is one trick to preserve them for even longer, writing: "While slices of these are ideal for freezing, there is the issue of discolouration.
"Once the fruit is peeled, cored and sliced, natural browning can be minimised by tossing the fruit in a little lemon juice." While polyphenols provide a major source of the fruit's nutrition, they is also the main reason that apples begin to lose their colour.
Due to something known as the enzymatic process, which usually happens when apples are cut, a reaction between the polyphenols and oxygen causes the fruit to start a process of browning.