How to preserve half cut apples

Half cut apples can be wrapped in plastic wrap and refrigerated for storage. It is recommended to consume them within 24 hours. The oxidation discoloration of apples is mainly related to the exposure of the fruit flesh to air. The storage methods mainly include refrigeration wrapping, lemon water soaking, vacuum sealing, salt water soaking, and honey spreading.

1. Refrigerated wrapping method

Wrap the cut surface tightly with cling film and place it in the refrigerator's refrigeration layer. The cling film can effectively isolate air contact. Controlling the refrigeration temperature at around 4 degrees Celsius can slow down the oxidation rate, and this method is suitable for short-term storage. Pay attention to squeezing out the air between the film and the fruit pulp during packaging to avoid the accumulation of moisture and mold.

2. Lemon water soaking method

Soak apple slices in diluted lemon water for about 1 minute, and citric acid can inhibit polyphenol oxidase activity. After removal, the surface moisture should be wiped dry before refrigeration. The antioxidant effect of vitamin C can keep the cut surface clean and white for about 6 hours. This method will give the apple a slight sour taste, making it suitable for ready to eat scenarios.

3. Vacuum sealing method

uses a food vacuum machine to remove the air inside the packaging bag and seal it. The vacuum environment can completely block the oxidation reaction. This method can store sliced apples for 2-3 days without discoloration, but it needs to be used in conjunction with refrigeration. Pay attention to wiping off the moisture on the cut surface before vacuum treatment to avoid bacterial growth.

4. Salt water soaking method

Soak the cut pieces in light salt water for 3 minutes, then drain and refrigerate. Sodium ions can change the osmotic pressure of fruit pulp cells and delay browning. It is recommended to control the salt concentration within 3%, as soaking for too long can cause the flesh to be salty and astringent. The apples preserved by this method are suitable for further processing purposes such as baking or stewing.

5. Honey application method

Apply a small amount of honey evenly on the cut surface to form a protective film. Sugar can reduce water activity and inhibit microorganisms. The catalase in natural honey also has a bleaching effect, which can keep the cut surface light yellow for about 8 hours. Patients with diabetes should use this method with caution.

After cutting the apple, avoid using metal knives to repeatedly cut it, as stainless steel contact will accelerate oxidation. Before storage, the core of the fruit can be removed to reduce the risk of spoilage. It is recommended to remove 1 millimeter of the surface oxide layer before consumption. There are differences in the oxidation rate of different varieties of apples, and crispy and sweet varieties such as Red Fuji are relatively more resistant to storage. If there is obvious blackening or odor on the cut surface, it should not be continued to be consumed. People with gastrointestinal sensitivity should pay special attention to storage and hygiene conditions. Apples can be stored separately from other fruits in daily life to avoid accelerated ripening and spoilage caused by ethylene gas.