In discussing ways to keep chopped apples nice for a waldorf salad, my sister said that lemon-lime soda is supposed to keep the cut apples from turning brown (before you have added the myo, etc.).
i guess this makes sense, with citric acid in the soda. any other reasons this would be better than, say, plain water acidulated with lemon juice? i know the soda will also have sugar or sweetener (HFCS), but i don't think that would deter my sister, if its easy.