How to make sliced apples not change color

The color retention of sliced apples can be achieved by soaking them in salt water, using lemon juice, storing them in refrigeration, isolating them from air, and consuming them quickly. The discoloration of apples is mainly caused by enzymatic browning reaction of the flesh in contact with oxygen.

1. Soaking in Salt Water

Soak sliced apples in light salt water for 3-5 minutes. Sodium ions in the salt water can inhibit polyphenol oxidase activity and delay browning reaction. The appropriate concentration of salt water is 1 liter of water plus 5 grams of salt. After soaking, the water should be drained to avoid the apples being too salty and affecting their taste. This method is easy to operate and can maintain the original flavor of apples.

2. Using lemon juice

The vitamin C and acidic environment in lemon juice can effectively block oxidative reactions. Dilute fresh lemon juice with water in a ratio of 1:3 and spray evenly on the surface of the apple or soak briefly. About 10 milliliters of lemon juice are needed for every 500 grams of apples, and excessive use may cause the flesh to become too sour. This method is suitable for situations where the crisp taste of apples needs to be maintained.

3. Refrigerated storage

Low temperature environment can significantly reduce enzyme activity. Cut apples can be placed in a sealed box and refrigerated at 4 ℃ for 2-3 hours without discoloration. It is recommended to use kitchen paper to absorb surface moisture before refrigeration to avoid accelerated deterioration caused by water vapor. This method is suitable for situations that require long-term storage, but the taste of apples will slightly soften after refrigeration.

4. Air isolation

Wrap the cut surface tightly with cling film or vacuum seal for storage, and delay oxidation by physically isolating oxygen. When wrapping, it is necessary to ensure that the fruit pulp is completely attached to the cling film, as any residual bubbles may still cause local discoloration. Vacuum sealing can keep apples fresh for more than 4 hours, suitable for carrying or making bento boxes when going out.

5. Quick consumption

Eating apples within 30 minutes after peeling is the most direct method to prevent discoloration. If you need to eat it in portions, it is recommended to cut it as needed to avoid handling too much at once. For people who eat slowly, such as children or the elderly, apples can be cut into small pieces to speed up consumption. This method does not require additional processing and can maximize the preservation of apple nutrition and flavor. Although the discoloration of apples does not affect food safety, it can reduce their appearance and some nutrient content. Various anti discoloration methods can be combined in daily use, such as treating with lemon water first and then refrigerating for storage. When choosing apples, prioritize fresh and hard fruits, as apples with higher maturity are more prone to oxidation. Long term storage can consider making dried apples or apple sauce, which can completely destroy oxidase activity through dehydration or high temperature. Regardless of the method used, tools and containers must be kept clean to avoid microbial contamination and accelerated decay.