Can apples still be eaten if they are peeled and oxidized

Apples can usually be eaten after peeling and oxidation. The oxidation reaction does not produce harmful substances, but it may affect the taste and some nutritional components. Apple flesh exposed to air will undergo browning due to the action of polyphenol oxidase, which is a normal phenomenon. The main changes in apples after oxidation are darkening of color and partial loss of vitamin C. Browning reaction can reduce the antioxidant content on the surface of apples, but core nutrients such as dietary fiber and minerals inside the flesh are still retained. Short term oxidized apples are not harmful to healthy individuals, with a slightly fluffy taste that can be paired with yogurt or nuts to enhance flavor. If the oxidation lasts for more than two hours and the ambient temperature is high, there may be a slight sour taste. At this time, it is recommended to remove the surface layer before consumption.

Under special circumstances, caution should be exercised when handling oxidized apples. If the apple itself has been stored for a long time or the skin is damaged, it is more likely to breed microorganisms after oxidation. For people with diabetes or gastrointestinal sensitivity, eating oxidized apples may cause discomfort. It is recommended to choose fresh and freshly cut apples. Apple puree used as complementary food for infants and young children should be eaten immediately to avoid nutrient loss caused by oxidation.

Peel apples can be soaked in light salt water or lemon water for daily storage to delay oxidation, and stored in refrigeration for no more than 4 hours. Choose fresh apples that are crispy, sweet, and juicy, and consume them as soon as possible after peeling to maximize nutrient retention. Apple oxidation is a natural phenomenon, so there is no need to overly worry about safety. However, it is important to pay attention to nutritional intake and freshness for special populations.