Can an apple still be eaten if it changes color after being cut open

Apples that change color after being cut open can generally be eaten. The color change is mainly caused by oxidation reactions and does not produce harmful substances. If the discolored part is accompanied by an odor or texture change, it is not recommended to consume. After cutting an apple, the meat will undergo enzymatic browning reaction when exposed to air, and phenolic substances will form brown substances under the action of oxidase. This discoloration is a natural phenomenon and does not affect food safety, only causing partial loss of vitamin C. The color changing apples placed for a short period of time may have a slightly astringent taste, but their nutritional content has not been significantly damaged. Soaking the cut surface in lemon juice or saltwater can slow down the oxidation rate, while refrigeration can further inhibit the browning process. If there is an abnormal blackening, sticky or sour odor on the cut surface of an apple, it may indicate the growth of mold or bacteria. Moldy apples may contain toxins such as penicillin, which cannot be completely decomposed by high temperature heating. The seemingly normal flesh around the decaying area may also be contaminated by mycelium, which can cause gastrointestinal discomfort if ingested by mistake. Children, pregnant women, and immunocompromised individuals should avoid consuming sliced apples stored for more than 24 hours.

It is recommended to seal and refrigerate sliced apples with plastic wrap, and consume them within 2 hours for optimal results. Eating with nuts or yogurt can slow down blood sugar fluctuations, and avoid consuming refrigerated apples on an empty stomach during diarrhea. Choose fresh apples with intact skin and no bumps. After peeling, the oxidation rate is faster, and some of the skin can be retained to delay discoloration.