How to prevent oxidation of sliced apples

After cutting the apple, soak it in light salt water or apply lemon juice to prevent oxidation. The oxidation of apples is mainly caused by the contact between polyphenol oxidase and oxygen, which can effectively delay browning through acidic environment or isolation from air. After being cut into pieces, apples will undergo rapid oxidation reactions when exposed to air, resulting in brown spots on the surface. Soak the cut apple slices in diluted salt water with a concentration of 1% for three to five minutes. The salt water can inhibit polyphenol oxidase activity and form a protective layer to reduce oxygen contact. This method is easy to operate and does not affect the original flavor of apples, making it suitable for direct consumption or use when making fruit salads. Lemon juice is rich in vitamin C and citric acid, and has strong reducing properties. Evenly apply fresh lemon juice to the cut surface of the apple, or dilute it in a 1:10 ratio and soak the apple pieces for two minutes, which can effectively block the oxidation reaction chain. This method will give the apple a slight sour taste and is suitable for pairing with honey or yogurt. Processed apple chunks can be stored refrigerated for up to four hours without oxidation, but vitamin C will gradually be lost over time.

It is recommended to use ceramic or stainless steel knives to cut oxidized apples to avoid accelerated oxidation by iron ions. If it needs to be stored for a long time after cutting, it can be placed in a sealed box and covered with plastic wrap to isolate the air. It can be kept for about six hours in a refrigerated environment. Cutting before daily consumption yields the best results, as fresh apples contain more natural antioxidants. When making a platter with other fruits, apple chunks can be placed next to lemon slices or pineapple chunks, utilizing the organic acids released by other fruits to synergistically prevent oxidation.