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Apples lose their flavour when they turn brown, which takes around two minutes, regardless of how crisp and fresh they are. Unfortunately, browning does more than just make an apple appear bad; it also compromises the apple's nutritional value and flavour. But why does your favourite autumn fruit go bad so quickly? When an apple is cut, oxygen undergoes a chemical reaction with enzymes and apple iron. The fruit's flesh turns dark as soon as it begins to oxidise. To put it simply, the apple rusts right before your eyes. However, what can you do to stop apples from discolouring? There are a few tried-and-true techniques to prevent apple slices from oxidising.
Use An Airtight Container
Apple slices can be preserved most easily by dipping them in salt water, honey, or citric acid and then storing them in an airtight container. If the slices are just briefly exposed to air, they will be less prone to deteriorate. This method works well for packing apple slices in lunchboxes.
Salt Water Solution
Soak the slices for a few minutes in a solution made from one cup of water and one-eighth teaspoon salt to effectively stop the oxidation process. The slices can be rinsed before consumption, although the flavour shouldn't be greatly affected by the salinity.
Honey Water Solution
Another traditional technique to stop browning is to combine honey and water. This time, combine your apple slices with one cup of water and one spoonful of honey in a bowl. The apples may be drained and washed after soaking for approximately five minutes. Honey has a natural ingredient that inhibits browning, which is why this treatment works.
Lemon Juice Method
This simple and quick approach can be preferred if you have extra fresh lemons on hand. Simply squeeze half of a lemon over your apple slices, then let the juice's strong acidity do the rest.
Ascorbic Acid
You may get perfectly sliced apples at your neighbourhood grocery shop that are packaged and free of brown stains. The reason for this is that ascorbic acid, another name for vitamin C, is often utilised to treat them. You may get ascorbic acid or citric acid powder online or in specialist grocery stores.
Rubber Band Method
To keep the slices shaped like an apple, you can use a rubber band or a thread. This may lessen the amount of air exposure. It is a simple technique, but it may not be as effective as the other ones on the list.
Refrigeration Storage
Apples' enzymatic deterioration is slowed down by refrigeration. Slices will remain fresh for a considerable amount longer if you store them somewhere colder than room temperature.
