Apple, canned, added ascorbic acid

To prevent non-enzymatic browning, the fruit can be dipped in a 5% solution of citric acid (or in lemon juice). This is especially advisable in the case of sliced and diced apples where the acid content is low. The acid allows the light colour to be retained, while at the same time improving the taste of the pieces of apple. The colour of the fruit can be made even lighter by adding ascorbic acid to the dip. 

Table XVI. Effect of Added Ascorbic Acid on Canned Sliced Apples"...

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