How come oranges don't turn brown after you slice them?

Oranges don't turn brown after slicing primarily due to their high acidity and the presence of certain antioxidants, such as vitamin C. These compounds inhibit the enzymatic browning process that occurs in fruits like Apples and bananas when exposed to air. Additionally, the protective peel helps reduce exposure to oxygen, further minimizing browning. However, if left exposed for a long time, sliced oranges can still show some discoloration.