How does a shaved apple not change color

Shaved apples can be delayed in color change by soaking them in diluted salt water, covering them with plastic wrap, dripping lemon juice, refrigerating them, and using antioxidants.

1. Soak in light salt water

Soak sliced apples in 1% concentration of light salt water for 1-2 minutes. Salt water can inhibit polyphenol oxidase activity and slow down enzymatic browning reaction. This method is easy to operate and does not affect the original flavor of apples, making it suitable for home use. Note that the soaking time should not be too long to prevent the apple from absorbing too much salt and affecting its taste.

2. Cover with cling film

Wrap the cut surface tightly with food grade cling film to isolate air from oxygen. The physical barrier effect of cling film is significant, and it can maintain the color of apples for 2-3 hours. Choosing plastic wrap with low oxygen permeability yields better results, and it is important to ensure that there are no residual bubbles between the cut surface and the wrap during wrapping. This method is suitable for carrying or short-term storage when going out.

3. Drop Lemon Juice

Apply fresh lemon juice evenly on the cut surface of the apple. Vitamin C can reduce oxidative products and lower the pH value. About 5 milliliters of lemon juice are needed for every 100 grams of apple slices, and the acidity will gradually fade over time. This method is suitable for making fruit platters, and the fragrance of lemon can also enhance the flavor level.

4. Refrigerate storage

Put the cut apples into a sealed box and store them in a refrigerator at 4 ℃. Low temperature environment can reduce enzyme activity. Under refrigeration, it can last for 4-6 hours without browning, but the flesh will gradually soften. Suggest combining with other methods, such as applying antioxidant treatment before refrigeration. Be careful to avoid mixing with strongly scented food.

5. Soaking in food grade calcium ascorbate solution with antioxidant

can effectively protect color, and its antioxidant capacity is twice that of vitamin C. Mix 0.5 grams of calcium ascorbate with 100 milliliters of water, soak for 30 seconds, and then drain. This method is suitable for commercial use, and the processed apples can remain non browning for more than 8 hours. Apple browning is a natural phenomenon of phenolic oxidation, which does not affect food safety but affects appearance. It is recommended to prioritize the physical isolation method for daily use, and the processed apples should be consumed within 4 hours. For situations that require long-term storage, apples can be cut into pieces and frozen quickly. When used, they can be directly mashed or heated for cooking. Developing the habit of cutting and eating at will is the best way to ensure nutrition and taste. It is not recommended to consume apples that have been exposed to air for more than 2 hours after cutting.