How can pears not change color

The discoloration of pears after cutting is mainly caused by oxidation reactions, which can be delayed by soaking them in salt water, lemon water, or wrapping them with plastic wrap. Pear flesh contains phenolic substances that, when exposed to air, produce brown substances under the action of polyphenol oxidase. Soak the cut pears immediately in diluted salt water, as salt can inhibit enzyme activity and slow down oxidation rate. The acidic components in lemon juice can lower the pH value and disrupt the structure of oxidase. Soaking in diluted lemon water yields better results. Tight wrapping with cling film can isolate air and reduce the contact area with oxygen, making it suitable for short-term storage. A refrigerated environment can reduce enzyme activity, and placing processed pears in the refrigerator can extend their shelf life. Vacuum sealed storage can completely isolate oxygen and is suitable for situations that require long-term storage.

Daily consumption recommendation: Cut and eat immediately to avoid prolonged exposure to air. If advance preparation is required, priority should be given to refrigerated storage and soaking in acidic liquid. When storing, be careful to separate from other fruits that are prone to releasing ethylene to prevent accelerated ripening and spoilage. Choose pears with moderate maturity, as overripe fruits are more prone to oxidation. Use ceramic or stainless steel knives during processing to reduce the catalytic oxidation reaction of metal ions. Rinse with running water before consumption to remove any residual soaking liquid on the surface and maintain a refreshing taste.