Can peeled apples still be eaten if they oxidize

Peeled apples can generally be eaten after oxidation, but their taste and nutritional value will decrease. The oxidation of apples mainly occurs when phenolic substances come into contact with air and undergo enzymatic browning, without producing harmful substances. The process of apple oxidation discoloration is the reaction of phenolic compounds with oxygen under the action of polyphenol oxidase to produce quinone substances, which do not affect food safety. Oxidized apples may have a slight sour taste or a softer texture, but it will not cause spoilage or toxin production. If the apple is left at room temperature for a short period of time and only changes color on the surface, the oxidized part can be removed before consumption. Oxidized apples stored in refrigeration are safer due to slower microbial growth. If peeled apples are left in a high temperature and high humidity environment for more than 4 hours, or if they exhibit obvious odor, mucus, or other spoilage characteristics, it is not recommended to consume them. In such cases, microorganisms may proliferate in large numbers, leading to gastrointestinal discomfort such as diarrhea. Special populations such as immunocompromised individuals and infants should avoid consuming apples with high levels of oxidation. They can choose to eat them freshly or soak them in diluted salt water to delay oxidation.

For daily consumption, it is recommended to peel and eat apples immediately, or soak them in lemon juice or vitamin C solution to slow down oxidation. When stored, it can be wrapped in plastic wrap to isolate the air, and refrigerated for no more than 12 hours. Apples are rich in dietary fiber and antioxidants. Regular intake can help promote intestinal health, but it is important to avoid consuming them with seafood and dairy products that are at high risk of spoilage.