Can apples still be eaten if they are cut open and oxidized

Apples can generally be eaten after being cut open and oxidized, but their taste and nutritional value may decrease. The oxidation of apples mainly occurs through enzymatic browning reaction between phenolic substances and oxygen, without producing harmful substances. After cutting open an apple and exposing it to air, polyphenol oxidase in the flesh catalyzes the oxidation of phenolic substances into quinone compounds, resulting in a darker color. This process belongs to natural chemical reactions and does not affect food safety. After oxidation, the vitamin C content of apples will be lost, but dietary fiber, minerals, and other components will still be retained. Short term oxidation of apples is not harmful to healthy individuals and can be consumed after removing the discolored surface. If an apple is not refrigerated for more than 8 hours after cutting, or if there are obvious signs of decay such as softening, stickiness, and odor, it may breed bacteria or mold. Moldy apples may contain toxins such as penicillin, and even removing the moldy part cannot completely avoid the risk. Children, pregnant women, and immunocompromised individuals should avoid consuming apples that have been oxidized for too long or stored improperly.

It is recommended to soak the sliced apples in lemon juice or seal and refrigerate them to delay oxidation. It is best to consume within 2 hours. You can choose apple varieties with high hardness and slow oxidation in daily life, such as Red Fuji, to avoid cutting too much at once. If large areas of browning or abnormal texture are found in the flesh, it should be discarded for disposal. Keeping knives and cutting boards clean can also reduce the risk of microbial contamination, and reasonable storage can maximize the preservation of the nutritional value of apples.