Cut an apple and the pale flesh gradually turns brown.
That color change is called enzymatic browning.
Cutting breaks open cells
Inside an intact apple, enzymes and other compounds are kept in different parts of the cells.
A knife damages those compartments.
Now the ingredients can mix.
Oxygen starts the visible reaction
Once oxygen from the air reaches the damaged tissue, an enzyme called polyphenol oxidase helps transform naturally occurring compounds.
The reaction eventually produces brown pigments.
Does brown mean spoiled?
Not necessarily.
Fresh surface browning can happen while the apple is still perfectly safe and good to eat.
Spoilage is a separate process involving age, microbes, and tissue breakdown.
Why does lemon juice help?
Acidic lemon juice lowers the surface pH and slows the browning enzyme.
It can also limit some oxygen contact.
Refrigeration slows the reaction too.
Is this the same thing that happens to avocado?
Very similar.
Avocados also brown after cutting because damaged plant tissue, oxygen, and enzymes create new pigments.
Different fruit.
Same broad chemistry.
So the apple did not suddenly go bad.
Oxygen just got access to chemistry that had been safely separated inside the cells.
And that’s the short explanation.
Related explanations: Why do avocados turn brown?, Why do bananas turn brown?, and Why do onions make you cry?