Can a shaved apple eat if it changes color

Shaved apples can usually be consumed after discoloration, which is mainly caused by oxidation reactions and does not produce harmful substances. If the apple shows signs of decay, odor, or other deterioration, it is not recommended to continue consuming it. After peeling apples, they are exposed to air, and the polyphenols in the flesh come into contact with oxygen to undergo enzymatic browning reactions, resulting in a darker color. This process is similar to the discoloration of a sliced banana or potato, which is a normal phenomenon. The discolored apple may have a slightly astringent taste, but its nutritional value has not been significantly compromised. It can be soaked in lemon juice or salt water to delay oxidation. Short term storage in a sealed container in the refrigerator can also reduce the degree of discoloration. If the discoloration of an apple is accompanied by softening of the flesh, water seepage, or the emission of alcohol odor, it may be caused by microbial contamination leading to spoilage. The moldy area can produce toxins such as penicillin, and even if visible mold spots are removed, the mycelium may penetrate deep into the flesh. Elderly people, children and other immunocompromised individuals should avoid consuming such spoiled fruits to prevent gastrointestinal discomfort. Daily recommendations include cutting and eating immediately, or tightly wrapping the incision with plastic wrap to slow down oxidation. To reduce discoloration of apples after peeling, soak the cut pieces in light salt water for 3 minutes or drop a few drops of lemon juice to maintain color. Rinse with running water before consumption to remove surface salt or acidity. It is recommended to choose varieties such as Fuji with high hardness and slow oxidation for long-term storage, and to use vacuum sealing technology to extend the shelf life to about 2 days. If large-scale browning or abnormal texture of the fruit pulp is found, it should be discarded for safety reasons.