Can apples still be eaten if they undergo oxidation and discoloration

Apples can generally be eaten after oxidation and discoloration, which is a natural reaction that occurs when the flesh comes into contact with air and does not affect the safety of consumption. The oxidation of apples is mainly caused by the reaction between polyphenol oxidase and oxygen, which does not produce harmful substances, but may affect the taste and some nutrient content.

The discoloration of apples after cutting is due to the combination of polyphenols in the flesh with oxygen under the action of enzymes, forming brown substances. This process is similar to the browning phenomenon of fruits such as potatoes and bananas. The discolored apple still retains most of its dietary fiber, minerals, and other nutrients, but there is a certain loss of antioxidant substances such as vitamin C. If the apple only has a slight browning on the surface and no decay odor, it can be safely consumed after removing the discolored part, especially suitable for cooking or making fruit puree. If an apple undergoes oxidation and discoloration accompanied by softening, stickiness, or alcohol odor in the flesh, it may have begun to spoil and deteriorate. In such cases, the flesh may harbor mold or bacteria, especially when the skin is damaged or stored for more than three days, which increases the risk. Rotten apples can produce harmful substances such as penicillin, which may cause gastrointestinal discomfort after consumption. It is recommended to discard them directly. Oxidized apples stored in high temperature environments or refrigerators for more than a week during summer should be carefully inspected.

When storing apples in daily life, they can be soaked in light salt water or lemon water to delay oxidation, and wrapped in plastic wrap to reduce air contact. Before consuming oxidized apples, it is recommended to observe for any abnormal texture or odor. For those with gastrointestinal sensitivity, it is recommended to choose fresh apples. Mixing apples with citrus fruits rich in vitamin C can effectively inhibit enzymatic browning reactions and maintain a better taste and nutrition.