While making an apple and smoked chilli chutney yesterday (based on the one in Jocasta Innes' Country Kitchen p.266 but hotter) I was thinking about the browning of apple flesh when exposed to air. It's easily prevented by adding acid, but the way I was weighing the fruit as I cut it meant that I didn't want to add the vinegar to the pan, and the small windfalls I was using took a while to peel/chop/pick over.
The answers to a previous question "Why prevent apples from turning brown?" suggests that the flavour is affected:
In addition to the brown color they also become mushy and have a bruised flavor -- Sobachatina
but I'm cooking them to mush anyway, and there's enough brown sugar in the recipe to change the colour, so would this negate any benefit of dipping the cut apples in acid?