when apples go brown there is a chemical called polyphenol oxidase, which reacts with oxygen (the stuff that we breathe and is all around us), and has the annoying side effect of when it reacts to oxygen it makes a brown pigment.
All you have to do is stop it or block that enzyme and it will not turn brown, since they are proteins you can change them in a variety of ways.
Heating them up, cooling them, or changing acidic levels, a way to do this is with lemon juice as that is very acidic, since it is acidic it changes the enzyme and blocks polyphenol oxidase, if you dislike the lemon flavor, you can do it with lemon juice (it won't work as well but still a choice).
Strangely enough Saltwater does also work, studies show that the salt in the water binds with something in the polyphenol oxidase and stops it.
Yeah, either apple juice, lemon juice, or saltwater. No more yellow-brown or yellow apples. :D
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