I came across an interesting article online about a method to prevent apples from turning brown (after they have been cut). So, I would like to summarize and share some of the interesting points here. When it comes to the method of preventing apples from changing color, it is the classic thing to sink them into salt water. However, many people worry about the salty taste. The article shared the method without salt while keeping the taste and flavor just after cutting apples. They compared the ability to prevent the color change with salt, honey and lemon. They dissolved each one in water and sank an apple into it for three minutes. And then, they drained off the liquid and left the apples for six hours. The result showed: 1)In the case that nothing was done to an apple, it completely changed color. 2)In the case of honey water, it showed a bit of an effect 3)In the case of lemon water, an apple went a little bit brown. 4)In the case of salt water, the color didn't chang at all. Regarding the appearance of each apple, salt water was the best, but as for the taste, honey water was way better. On the flip side, an apple in salt water was salty and kids were not keen on them. When we consider the balance between the taste and the appearance, honey water is the best new method to prevent apples from changing color because an even less sweet apple is tasty. That's why it is like killing two birds with one stone. As a side note, they showed us how to make honey water as follows Add a tablespoon of honey to 200 milliliters (ml) of water and mix a lot to until the honey has dissolved.