Browning of the chopped apple can be minimized by :

Explanation:

• When an apple is cut or bruised, an enzyme called polyphenol oxidase (also known as tyrosinase) within the fruit reacts with the oxygen in the air, resulting in a process called enzymatic browning. This process turns the apple's flesh brown.
• Lemon juice can help minimize this browning.
• The juice is high in ascorbic acid (vitamin C), and it also has a low (acidic) pH.
• The ascorbic acid can react with the oxygen before the oxygen reacts with the polyphenol oxidase enzyme.
• At the same time, the acidic environment helps to denature, or break down, the enzyme, reducing its activity.
• Neither table sugar, simply preserving in a container, nor using milk of magnesia would have the same effect.
• While preserving in a container might slow the process by limiting exposure to oxygen, it won't stop the reaction.
• Table sugar and milk of magnesia don't have the necessary properties to prevent the enzymatic browning.

Therefore, browning of the chopped apple can be minimized by using lemon juice.