Rinse apples under cool water and pat dry
Cut apples right before eating
Toss apple slices with lemon juice or lime juice (fresh or bottled)
Use a commercial anti-browning product or fruit fresh (follow label directions)
Dip slices in a mixture of water plus vitamin C (ascorbic acid)
Use a solution of 1 tablespoon lemon juice per 1 cup water for soaking
After treatment, store in an airtight container
Keep slices cold in the refrigerator
Minimize air exposure by filling containers tightly and sealing well
Cover cut surfaces with plastic wrap pressed directly onto the fruit
If freezing, blanch briefly or treat with an anti-browning agent before freezing
Avoid leaving cut apples at room temperature for long periods
For salads, dress apples with acidic ingredients promptly (lemon, lime, vinegar-based dressings)