Why doesn't a shaved pear change color

The key to the color retention of shaved pears is to reduce the contact between the flesh and oxygen, which can be achieved by soaking, sealing, or adding acidic substances to delay oxidation. Soaking chopped pears in light salt water can effectively slow down oxidative discoloration. Sodium ions in saltwater can inhibit polyphenol oxidase activity and block the enzymatic browning reaction chain. When operating, prepare the mixture in a ratio of 500ml of water to 1g of salt, and keep the soaking time within 3 minutes. Prolonged soaking may affect the taste. After soaking, rinse with cold water to avoid salt residue. This method is suitable for pear meat that requires short-term preservation, such as pre-treatment before making fruit platters. Using acidic substances such as lemon juice or white vinegar to treat pear flesh can also prevent discoloration. Acidic environment can reduce the activity of polyphenol oxidase, and vitamin C can directly reduce oxidized quinone substances. Mix 1 part lemon juice with 5 parts water to prepare a solution, and soak the pear slices for 30 seconds. This method will make the pear flesh slightly sour, suitable for pairing with honey or making fruit salads. People with citrus allergies should avoid using lemon juice. Vacuum sealing is the most thorough way to isolate air and is suitable for situations that require long-term storage. Put the pear meat into a food grade sealed bag, evacuate the air, and refrigerate to maintain its color for more than 24 hours. Household vacuum equipment is easy to operate, and if there are no professional tools, a straw can be used to manually evacuate. Before sealing, kitchen paper can be used to absorb moisture and prevent accelerated decay caused by water vapor. This method has a high cost but can preserve the original flavor to the maximum extent, making it suitable for preparing complementary foods for infants and young children.

Choose pears with moderate maturity that are more resistant to oxidation after peeling. Overripe pears have high oxidase activity, while overripe pears are prone to cell wall damage and juice leakage. High quality pear flesh is compact and milky white in color, and using a ceramic knife during peeling can reduce the catalytic oxidation of metal ions. In winter, the sliced pear meat can be placed in an environment of around 10 ℃. Low temperature can significantly delay the enzymatic reaction rate, which is twice as long as storing at room temperature. Although pear flesh oxidation discoloration does not affect food safety, it can reduce appetite and nutritional value. Pears can be processed separately from other easily oxidizable fruits in daily life. Ethylene released from apples, bananas, and other fruits can accelerate the browning of pear flesh. Diabetes patients need to control the intake of sugar pear meat, hypertension patients should reduce the use of saline immersion frequency. It is recommended to peel off the oxidized surface of the stored pear meat again. Before consumption, children and the elderly can steam and destroy oxidase, which can maintain color and soften dietary fiber.