There's nothing more disturbing or disgusting than the sight of a fresh cut apple, turning brown in a matter of minutes. However, there are many ways to prevent this, so you can enjoy bright, crunchy apples anytime!
Step
Method 1 of 2: Prevent Oxidation
Step 1. Use lemon juice
Apples can turn brown because the enzymes in them react with oxygen in the air. This process is called “oxidation.” Lemon water prevents oxidation because it contains citric acid, which is an effective antioxidant. You can use lemon juice or reconstituted lemon juice (made from lemon concentrate). This method works best for apples that are sweeter in taste because the lemon juice will add to the tartness. You can use one of the following two methods using lemon juice to prevent the apples from browning:
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You can apply lemon juice directly by sprinkling it on the apple slices in a bowl and stirring to coat everything. You can also use a pastry brush to apply lemon juice to the surface of the apple flesh. These methods will make the apple taste a bit like lemon taste.
- You can also use lemons to prevent browning of apples by soaking them in a bowl of cold water and lemon juice. Use a ratio of one tablespoon of lemon juice to 250 cc of water. You just need to soak the apples for 3-5 minutes, then drain and rinse.
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Lime juice can be used instead of lemon juice using the methods mentioned above, because limes also contain citric acid to prevent oxidation. Another suitable option is to use pineapple juice.
Step 2. Use salt
Salt is a natural preservative and is effective at preventing apple slices from browning. To use this method, make a solution of teaspoon salt with 950 cc of cold water. Put the apple slices into the solution and soak for 3-5 minutes. Discard the solution, transfer the apples to a strainer basin, and rinse. This way, the apples won't oxidize for a while.
Don't worry about the salty taste that sticks to the apples. As long as you don't use too much salt, avoid soaking the apples for too long and then rinsing. Apple taste will still be good
Step 3. Use carbonated drinks
Carbonated drinks containing citric acid can also be used to prevent apples from turning brown. Lemon-lime soda and ginger ale are two popular choices for soaking apple slices.
- Soak the apples in a bowl with the carbonated drink of your choice for 3-5 minutes then drain. You can rinse the apples if you like, but if you like the added taste of the drink, then there's no need to rinse.
- Seltzer water (a kind of carbonated drink) is another option that can also prevent apples from turning brown. You can give it a try if you have more apples in stock!
Step 4. Use fruit-fresh
Fruit-fresh is a powder of citric acid and ascorbic acid which is used to prevent fruit from turning brown. This powder can also prevent food from turning brown for eight hours. This product is available in the food section of the supermarket.
To use fruit-fresh, sprinkle half a teaspoon of the powder over the chopped apples and toss to coat everything
Step 5. Use the blanching technique
A blanching technique can be used on apples to prevent browning. Basically, this technique inactivates the enzymes in the apple to prevent it from reacting with the oxygen in the air. To use this technique, place the apple slices in a pot of boiling water for about five minutes, then remove them from the pot, and rinse with cold water.
Be warned, this method will significantly soften the texture of the apples, making them less palatable if eaten alone. This method works best for apples that are about to be cooked or baked
Step 6. Wrap with plastic wrap
A very simple method that can be used to prevent apples from turning brown is to wrap them in plastic wrap. This technique works by keeping the air away from the apple flesh while preventing oxidation. Try to wrap the apple as tightly as possible and avoid the appearance of plastic wrinkles on the surface of the apple.
- This method works best for wrapping large apple slices as it is easier to wrap around small apple slices.
- Note that if any air remains in the plastic, the apples will begin to oxidize. This method is not the most effective as it is very difficult to remove all the air in the plastic.
Step 7. Use the rubber band method
The rubber band method is an innovative but easy way to prevent apples from turning brown, although it can only be used for apples that have been sliced and still have the skin on. This method can be used because none of the apples are exposed to the air.
- Slice the apples the same size, then knead the slices together until they get their original shape. Tie the apple slices with a rubber band, so that it looks as if the shape is intact.
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This method is suitable for people who often bring apples for lunch to the office or children's lunch.
Method 2 of 2: Other Considerations
Step 1. Choose the right apple
Certain types of apples are more prone to browning than others, so if you intend to cut apples into chunks, look for ones that don't brown easily. Studies examining the brown discoloration of apples show that orange apples tend to be the least likely to brown. Granny smith and golden smoty apples slightly brown. Golden delicious apples are in the middle and red delicious apples brown the fastest.
Step 2. Store apples properly
The best way to store apple slices (after using one of the preservation methods above) is to place them in a plastic ziplock bag and press them to remove air before closing. Place the bag in the refrigerator until ready to eat or serve. The apples will stay fresh and crunchy.
Step 3. Use a clean and good knife
If the knife has been used for a long time, it is likely that the knife has been corroded due to organic acids and left rust on the cut fruit. Rust can significantly increase the oxidation process and cause apples to turn brown more quickly. This is why using a clean and good knife is important to slow down the oxidation process.
Step 4. Cover the brown color on the apple
If the apples are already discolored, you can try covering up the browning of the apples by sprinkling a little cinnamon powder. The cinnamon flavor balances the apples nicely, while the reddish-brown color of the cinnamon helps mask the browning of the apples. Cinnamon is also a mild antioxidant, so a little sprinkling will help prevent the apples from turning brown.
Step 5. Use the same method for other fruits
These methods aren't just for apples, they can also be used for other fruits that are prone to browning like bananas, pears, peaches, and avocados.
Tips
- Neither of these techniques lasts long, but they are all useful for keeping apples from turning discolored for a few hours, for example if you want to serve them on a tray.
- These techniques are also suitable for potatoes. The way it works is the same.
Warning
- Be sure to chew the apple completely so you don't choke.
- Do not eat the center of the apple.
- If apple seeds are swallowed, do not try to vomit them up. No need to ask a doctor for help.
- Be careful with the knife. Don't get your hands cut.
