Is it normal for non oxidized apples

Non oxidizing apples are usually varieties that have undergone special treatment or contain antioxidant components, which is a normal phenomenon. The oxidation of apples is mainly related to factors such as polyphenol oxidase activity, variety differences, storage conditions, processing methods, and the use of antioxidants. The browning of apples after cutting is a common oxidation reaction, but some varieties such as Red Fuji and Snake Fruit have slower oxidation rates due to their low natural polyphenol content or the presence of antioxidant substances such as vitamin C. Vacuum packaging, refrigeration, or application of acidic substances such as lemon juice can also delay oxidation. Some businesses use food grade antioxidants such as ascorbic acid to treat sliced apples, which are safe to consume at compliant doses. The Arctic apple cultivated by

transgenic technology achieves long-term non oxidation by inhibiting the expression of polyphenol oxidase genes, and this variety has passed safety evaluations. Attention should be paid to the possibility that apples that are abnormally non oxidizing may use illegal additives, such as excessive sulfur dioxide, which may result in residual irritating odors. When purchasing pre cut apples, one should choose legitimate channels to avoid products with abnormally bright colors and no browning.

For daily consumption of apples, it is recommended to prioritize whole fresh fruits and consume them as soon as possible after cutting them open or soaking them in light salt water. Long term exposure to non oxidizing apples may result in nutrient loss, and a daily intake of 200-350 grams of fruit is more beneficial for a balanced diet. Specially treated apples are suitable for carrying outside, but diabetes patients need to control their intake, and gastrointestinal sensitive people should avoid eating frozen apple slices on an empty stomach.