Can I still eat apples cut in the morning in the afternoon

Apples cut in the morning can generally be eaten in the afternoon, but it depends on the storage conditions. Oxidation and discoloration of apples after cutting are normal phenomena. If stored in a low-temperature sealed environment, they can usually be safely consumed; If exposed to high temperatures or polluted environments for a long time, it is not recommended to continue consuming. After cutting the apple, enzymatic browning occurs when it comes into contact with air, and the darkening of the surface color does not affect safety. Storing the cut pieces in a sealed box for refrigeration can delay oxidation and reduce the loss of nutrients such as vitamin C. Soaking the cut surface in lemon juice or light salt water can inhibit polyphenol oxidase activity and reduce discoloration. If stored at room temperature for more than 4 hours or if there is a noticeable softening or odor, bacteria may have grown.

Microorganisms reproduce rapidly in high temperature environments during summer, and the risk of sliced apples significantly increases after being left at room temperature for 2 hours. Sticky flesh and cloudy juice are typical manifestations of decay, especially when knives or cutting boards are unclean, which can accelerate spoilage. Patients with diabetes need to be more cautious. Corrupt fruits may cause gastrointestinal discomfort and even blood sugar fluctuations.

It is recommended to cut and eat apples freshly to preserve their best flavor and nutrition. If storage is necessary, they should be refrigerated and covered with plastic wrap as soon as possible. Choose apple varieties with high hardness, such as Fuji and Snake Fruit, which have slower oxidation rates. Before consumption, check the condition of the cut surface. If there is slight discoloration, the surface layer can be removed. If the texture of the fruit changes significantly, discard it. Pay attention to the cleaning and disinfection of knives and containers to avoid cross contamination that may affect food safety.