How can peeled pears not change color

Peeled pears can be delayed from oxidation and discoloration by soaking them in diluted salt water, covering them with plastic wrap, dripping lemon juice, storing them in refrigeration, or consuming them quickly.

1. Soak the peeled pear pieces in 3% diluted salt water for 3 minutes. Sodium ions can inhibit polyphenol oxidase activity and slow down enzymatic browning reaction. When operating, it is necessary to mix salt water with cold water, soak it, and then remove and drain the water to avoid residual salty taste affecting the taste. This method can maintain the color of pear flesh for about 2 hours and is suitable for short-term storage.

2. Cover with cling film

Use cling film to tightly wrap the surface of the peeled pear, blocking the contact between the flesh and air. Choose food grade PE plastic wrap to ensure complete coverage of the cut surface without leaving any gaps. This method delays oxidation by physically isolating oxygen, and can maintain no significant color change for 1 hour at room temperature. The effect is more long-lasting in a refrigerated environment.

3. Drop lemon juice

Apply fresh lemon juice evenly on the pear flesh section. Citric acid can lower the pH value and inhibit oxidase activity. Vitamin C also has a reducing effect. About 5 milliliters of lemon juice are needed for every 100 grams of pear flesh, and the color can be maintained for more than 3 hours after processing. But it may bring a slight sour taste, suitable for people who prefer a sour and sweet taste.

4. Refrigerated storage

Place the peeled pear in the refrigerator compartment at 4 ℃, and the low-temperature environment can significantly slow down the enzymatic reaction rate. It is recommended to store it in a sealed box to avoid cross contamination, and it can be maintained for 4-6 hours without obvious browning under refrigeration. This method is suitable for situations that require long-term storage, but the taste may slightly harden after refrigeration.

5. Quick consumption

Eating within 30 minutes after peeling is the most direct anti discoloration solution. The oxidation rate of pears increases with the prolonged exposure time of the cut surface, and eating them freshly can maximize the preservation of their original color and crispy texture. If you need to entertain guests, you can keep the pear skin first and handle it on site before consumption. In addition to the above methods, pear chunks can also be mixed with fruits containing natural antioxidants such as pineapple and mango for storage, and organic acids in other fruits can be used to synergistically prevent browning. It is recommended to use ceramic knives to reduce metal ion catalytic oxidation and avoid using iron knives during processing. If long-term storage is required, vacuum sealing or quick freezing treatment can be considered, but it may change the texture. Choose appropriate methods based on actual needs in daily life, which can maintain aesthetics without affecting nutrient intake.