It happens when the enzyme polyphenol oxidase gets exposed to oxygen. Cutting the apple (or potato) basically slices some of those enzymes open and exposes them to oxygen, turning brown.
iron containing chemicals inside apple cells react with oxygen in the air. that is oxidation happened in that part. the chemical reaction between air and the chemicals inside the apple is the reason which turn brown
cause they do and no one can do anything to make them stay crunchy so just suck it up! :) That was only 20 words ha ha ha ha ha ha ha ha now i have 14 13 12 11 10 9 8 7 6 5 4 3 2 ohno