Browning of the chopped apple can be minimized by :

Browning in chopped apples occurs due to a process called enzymatic browning. When an apple is cut, the enzyme polyphenol oxidase (PPO) present in the fruit tissues is exposed to oxygen in the air, leading to the oxidation of phenolic compounds into brown pigments called melanins.

Option C (Lemon juice) is the most effective method to minimize this because:

• Acidity (Low pH): Lemon juice contains citric acid, which lowers the pH on the apple's surface. The PPO enzyme is highly pH-dependent and becomes inactive or significantly less effective in acidic environments.
• Antioxidant Action: Lemon juice is rich in Vitamin C (ascorbic acid). Ascorbic acid acts as an antioxidant by reacting with oxygen before it can reach the enzyme, and it can also chemically reduce the intermediate oxidation products back to their original colorless state.

Other options like sugar or containers are less effective as they do not chemically inhibit the enzymatic reaction as efficiently as the acid in lemon juice.