Why isn't the fruit platter oxidized

The main methods to prevent oxidation of fruit platters include soaking them in acidic liquids, reducing exposure time, selecting fruits that are not easily oxidized, storing them at low temperatures, and isolating them from air contact.

1. Acidic soaking

Soak the cut fruit in diluted lemon juice or white vinegar water for a moment. The acidic environment can effectively inhibit polyphenol oxidase activity. The ratio of lemon juice to water is about 1:4, and the soaking time should be controlled within 1 minute to avoid affecting the original flavor of the fruit. Natural fruit juices such as pineapple juice and orange juice can also replace lemon juice while adding flavor layers.

2. Shorten exposure

Fruits should be packaged and consumed within 15 minutes after cutting, as the oxidation reaction rate increases with prolonged exposure time. Adopting the principle of cutting and eating immediately, fruits can be processed in batches during large gatherings. Mango, apple and other easily browning varieties are recommended for final treatment, while antioxidant fruits such as strawberries and grapes can be placed on the plate first.

3. Preferred varieties

can be paired with natural antioxidant varieties rich in vitamin C, such as dragon fruit, kiwi fruit, citrus, etc., to slow down the overall plating speed. If bananas, pears and other easily oxidizable fruits must be used, they can be placed separately or the proportion of adjacent acidic fruits can be increased. Berries are also an ideal antioxidant choice due to their high anthocyanin content.

4. refrigeration treatment

Placing the platter in an environment of around 4 ℃ can reduce enzyme activity and extend the refrigeration storage time to 2 hours. Using chilled trays or spreading crushed ice on the bottom can provide dual preservation, but attention should be paid to the accumulation of condensed water. High moisture fruits such as cantaloupe and watermelon should be dried with kitchen paper before refrigeration to avoid a deterioration in taste.

5. Isolate from air

Use cling film to tightly adhere to the surface of the fruit, or store it in a vacuum sealed box. Honey water and pectin solution can form a protective film on the incision, and edible antioxidant spray can be used in professional occasions. Decorations such as pomegranate seeds and crushed nuts cover easily oxidizable areas, combining beauty and antioxidant effects. The essence of fruit oxidation is an enzymatic reaction of phenolic substances in contact with oxygen. In addition to the above methods, it is recommended to use ceramic or glass tableware to reduce the influence of metal ions. Before consumption, the platter can be placed in a cool place to avoid direct sunlight that can accelerate spoilage. For fruit plates that require long-term display, a small amount of vitamin C solution can be sprayed every 30 minutes. Pay attention to the differences in acid resistance among different fruits. When pairing citrus fruits with dairy products, it is necessary to control the amount of acidic liquid used to prevent protein denaturation from affecting the taste. In daily life, antioxidant treatment can be combined with creative plating to maintain color and enhance appetite.