I read about this in Cook's Illustrated a while ago. If you don't want cut fruit to brown, toss the pieces into honey water. It works better than acidulated water (water with lemon juice in it).
They used 2 tablespoons of honey to one cup of water, dunked the fruit for 30 seconds, and it didn't brown for 8 hours.
I have been using a more casual approach since I'm not a cooking magazine.
I just squeeze some honey into a bowlful of water (no measuring) and toss in the apples while I'm cutting. I drained them later and put the extra slices into a plastic bag in the fridge. They were perfectly good for lunch the next day.
I also used this on potatoes I was cutting up for a gratin.
And I never noticed any extra sweetness, probably because there is relatively little honey to water with my method.