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The presence of a slightly yellow tint on apple pieces that have been removed from a bag is best explained by the addition of a vitamin C solution, which is known to help prevent browning in fresh produce. When apple slices are cut and exposed to oxygen in the air, they can undergo enzymatic browning, leading to a brownish discoloration. Adding vitamin C, or ascorbic acid, creates ascorbate, which reacts with oxygen and effectively inhibits this browning reaction.

In this context, while other factors might alter the appearance of apple pieces, such as extreme heat or over-ripeness, they do not specifically account for the yellow tint that indicates a preventative measure against discoloration. Chlorinated water could affect the cleanliness or slight surface coloring of the apples, but it would not create a yellow tint associated with vitamin C application. Therefore, the correct explanation for the yellow tint is indeed the addition of a vitamin C solution to preserve the quality of the apple pieces.