How to preserve peeled apples without discoloration

After peeling apples, they can be soaked in light salt water or sealed and refrigerated to prevent discoloration. The oxidation discoloration of apples is mainly related to the contact of polyphenol oxidase with air. By isolating oxygen or inhibiting enzyme activity, browning can be effectively delayed.

Soak the sliced apple slices in diluted salt water with a concentration of 1% for five minutes. Salt water can inhibit polyphenol oxidase activity and slow down the oxidation rate of phenolic substances. After processing, remove and drain the water, and store in a fresh-keeping box for about four hours to maintain the color. This method is suitable for apple chunks that require short-term storage. Rinse with cold water before consumption to remove salt.

Use vacuum sealed containers or cling film to tightly wrap peeled apples, which can minimize air contact. After sealing, place it in the refrigeration layer of the refrigerator. The low-temperature environment can delay enzymatic reactions and the storage time can reach more than six hours. If a small amount of lemon juice is applied to the cut surface of an apple, its acidic components and vitamin C can double inhibit the oxidation process, but may affect the original flavor of the apple. After peeling apples, they should be processed and stored as soon as possible to avoid prolonged exposure to air. If you need to make a fruit platter, it is recommended to treat the easily oxidizable apples as the final treatment. For apples that have undergone slight discoloration, although it does not affect their safety for consumption, their nutritional value has been reduced. In daily life, apples that have been peeled and temporarily not eaten can be made into apple puree or apple sauce. High temperature heating can completely destroy oxidase activity and extend the shelf life to about two days.