制好的苹果长期暴露在空气中,其果肉表面会由乳白色渐渐变成黄褐色,看上去就像是“生锈”了一样。其实,这是一种化学变化,叫“酶促褐变”。这种“生锈”必须具备一定的条件,所以只要采取相应的措施就可以防止苹果“生锈”…… Long-term exposure to the system of apples in the air, the flesh surface will gradually turn from milky white to brown, looks like “rusty” the same. In fact, this is a chemical change, called “enzymatic browning ”. This “rust ” must have certain conditions, so as long as the appropriate measures can prevent Apple “rust ” ......