What are non oxidizing fruits

Non oxidizing fruits mainly include apples, bananas, avocados, pineapples, and lemons. These fruits contain natural antioxidants or special enzymes that can effectively slow down oxidative browning reactions.

1. Apples

Apples are rich in polyphenol oxidase inhibitors and vitamin C, and the natural wax layer in the skin can isolate oxygen. Green apples are more resistant to browning than red apples, and applying a small amount of lemon juice on the surface after cutting can extend the shelf life. Suitable for making fruit platters or salads.

2. Bananas

The outer skin of bananas has good sealing properties, and the flesh contains antioxidants such as dopamine. When black spots appear on the skin of mature bananas, the flesh can still maintain its color for a long time without browning. If briefly exposed to air after peeling, a protective oxide film will form on the surface.

3. Avocado

Avocado meat contains a large amount of monounsaturated fatty acids and vitamin E, which are fat soluble components that can slow down the oxidation process. After cutting open, keep the core and spray citrus juice, which can maintain a emerald green color for several hours. Suitable for making dipping sauce or eating directly.

4. Pineapple

Pineapple contains bromelain, which can break down phenolic compounds that cause browning. Fresh sliced pineapples can maintain a golden color for a longer period of time under refrigeration conditions. Adding a small amount of pineapple juice during cooking can prevent other fruits from changing color.

5. Lemon

Lemon itself is a strong antioxidant fruit rich in citric acid and vitamin C. Its juice can effectively inhibit the oxidation of phenolic substances. Commonly used for the preservation of other easily oxidizable fruits, soaking the cut surface in lemon juice can form an antioxidant barrier. Lemon slices can still maintain a light yellow color after drying.

When consuming these antioxidant fruits in daily life, it is recommended to choose fresh fruits with moderate maturity. Whole fruits are more resistant to storage than cut ones, and refrigeration can further delay oxidation. For fruits that need to be cut open for consumption, wrap the cut tightly with plastic wrap or spray orange juice. For the special population with acid allergy, the intake of lemon and other acidic fruits should be controlled, and diabetes patients should pay attention to the consumption of bananas and other high sugar fruits. Eating different antioxidant fruits together can provide a more comprehensive nutritional combination.