Can peeling apples result in green meat that can be eaten

The green color on the flesh after peeling apples is generally edible, and this discoloration is usually caused by oxidation reactions or residual pigments in the skin. If the flesh is not rotten or spoiled, a small amount of green does not affect food safety. After the apple flesh comes into contact with air, polyphenol oxidase catalyzes the oxidation of phenolic substances to form quinone compounds, resulting in a darker color. This browning reaction may appear yellow green or gray green due to differences in apple varieties, which is a normal phenomenon. The chlorophyll residue in immature apples may also cause the peeling area to turn green, especially near the core. Choosing apples with high maturity, peeling them with a ceramic knife, and soaking them in light salt water after peeling can slow down discoloration. When the green flesh is accompanied by obvious mold spots, fermentation flavor, or soft texture, it may deteriorate due to mold contamination or improper storage. Some apples use copper containing fungicides during their growth process, and excessive residue may cause abnormal greening of the flesh, posing health risks if consumed for a long time. It is recommended to purchase apples from legitimate channels. If uneven green color or odor is found on a large area after peeling, it should be discarded.

For daily consumption, it is recommended to choose apples with evenly distributed flesh and consume them as soon as possible after peeling. Wrap the incision with plastic wrap during storage to reduce oxidation. For those with gastrointestinal sensitivity, it is recommended to remove the discolored part. Apples are rich in pectin and vitamin C, and eating them with the skin can better preserve dietary fiber, but it is important to thoroughly clean the surface of pesticide residues. If you accidentally consume spoiled fruit pulp and experience abdominal pain and diarrhea, seek medical attention promptly.