Can an apple eat when its interior turns brown

Apples that turn brown inside are generally edible, and this discoloration is mainly caused by oxidation reactions and does not produce harmful substances. If accompanied by abnormal odors, stickiness, etc., it is not recommended to consume.

Apple flesh browning is a common enzymatic browning phenomenon. When apples are cut or bumped, cell rupture causes polyphenol oxidase to come into contact with phenolic substances, generating brown quinone polymers under the action of oxygen. These substances are harmless to the human body and only affect aesthetics and some taste. Slightly browning apples still retain most of the nutrients such as vitamin C, dietary fiber, and pectin, making them suitable for making puree, baking, or juicing. Choosing lemon juice soaking or vacuum sealing can slow down the browning rate. Browning apples with significant texture changes should be handled with caution. If the fruit pulp is accompanied by fermented wine flavor, mold spots, or stringy mucus, it may have been contaminated by mold or yeast, producing toxins such as penicillin that are heat-resistant and may damage the liver. Even if the spoiled parts of partially rotten apples are removed, the mycelium may have spread throughout the entire fruit. People with diabetes, people with low immunity and infants should avoid eating browning apples stored for more than a week.

When storing apples in daily life, you can preserve the fruit stem to reduce oxidation, and wrap the cut with plastic wrap to isolate the air. Brown apples are recommended to be consumed as soon as possible, and can be paired with yogurt or nuts to balance nutrition. When purchasing, be careful to avoid fruits with dark scratches or indentations on the skin. Refrigerating can effectively delay the browning process. If you experience abdominal pain and diarrhea after accidentally eating spoiled apples, it is necessary to seek medical attention promptly to investigate the risk of foodborne diseases.