How to prevent oxidation of peeled apples

Peeled apples can be protected from oxidation by soaking them in salt water, covering them with plastic wrap, using lemon juice, storing them in refrigeration, vacuum sealing, and other methods.

1. Soak in salt water

Soak peeled and cut apples in light salt water for a few minutes. Salt water can effectively slow down the rate of contact between apples and oxygen. Salt forms a protective layer on the surface of apples, inhibiting the activity of polyphenol oxidase. This method is easy to operate and does not require additional tools, making it suitable for daily household use. After soaking, rinse with clean water to avoid the apples being too salty and affecting the taste.

2. Cover with cling film

Wrap the cut apple section tightly with cling film to isolate air contact. The physical barrier effect of cling film is significant, which can delay oxidation reactions for several hours. Choosing food grade PE plastic wrap is safer and more environmentally friendly. When wrapping, it is necessary to ensure that there are no air bubbles left between the fruit pulp and the film, and if necessary, multiple layers of covering can be used to enhance the sealing.

3. Using Lemon Juice

Vitamin C in lemon juice is a natural antioxidant that can be directly applied or sprayed on the cut surface of apples. Acidic environment can inhibit oxidase activity and give apples a fresh flavor. It is recommended to dilute fresh lemon juice before processing to avoid excessive acid stimulation to the mouth. This method is suitable for ready to eat scenarios, and the best flavor is achieved within half an hour of processing.

4. refrigerated storage

Low temperature environment can significantly reduce the oxidation reaction rate, and placing peeled apples in a refrigerator at 4 ℃ can keep them fresh for 2-3 hours. It is recommended to store in a sealed container during refrigeration to avoid mixing with other foods. Please note that the refrigeration time should not be too long, otherwise the fruit pulp will become soft due to dehydration. This method is suitable for situations that require short-term storage.

5. Vacuum sealing

uses vacuum equipment to extract air from the packaging, completely blocking oxidation conditions. Vacuum treated apples can maintain their color for 6-8 hours, making them suitable for carrying out or batch processing. The household vacuum machine is easy to operate and the sealed bag can be reused. It should be noted that the vacuum pressure should not be too high to avoid squeezing and damaging the flesh tissue. Apple oxidation is a natural phenomenon in which phenolic substances come into contact with oxygen. Although it does not affect food safety, it can reduce appearance and nutrition. Suitable methods can be selected based on the usage scenario in daily life, and it is recommended to prioritize natural processing methods such as lemon juice or salt water. Long term storage can be combined with refrigeration and vacuum technology, and processed apples should be consumed as soon as possible to ensure taste. For young children or those with gastrointestinal sensitivity, it is recommended to cut and eat immediately to obtain the best nutritional value.