Why do cut apples turn brown?
Fruits like apple, pear, banana, and peach contain polyphenol oxidase. It is an enzyme that reacts with oxygen and iron along with phenol present in apple. It creates a kind of rust on the surface and you find a layer of browning cover when the fruit is cut or bruised. The reaction process damages the fruit cells, allowing oxygen in the air to react with polyphenol oxidase and other chemicals.
This reaction can be prevented or slowed by cooking (inactivating the enzyme), by adding lemon juice (it reduces the pH on the fruit's surface), by adding preservatives, by vacuum packing and reducing the amount of oxygen. On the other hand, you can slow down this process by using corrosion resistant essential cooking utensils. Using an apple stainless steel apple corer is also effective to inactivate the enzymes.
Fruits like apple, pear, banana, and peach contain polyphenol oxidase. It is an enzyme that reacts with oxygen and iron along with phenol present in apple. It creates a kind of rust on the surface and you find a layer of browning cover when the fruit is cut or bruised. The reaction process damages the fruit cells, allowing oxygen in the air to react with polyphenol oxidase and other chemicals.
This reaction can be prevented or slowed by cooking (inactivating the enzyme), by adding lemon juice (it reduces the pH on the fruit's surface), by adding preservatives, by vacuum packing and reducing the amount of oxygen. On the other hand, you can slow down this process by using corrosion resistant essential cooking utensils. Using an apple stainless steel apple corer is also effective to inactivate the enzymes.
Keeping an apple from turning brown:
If you cut an apple that looks brown on both the slide of a slice, you'll find that the insides are still white. Do you think that the brownish apple is harmful for human health? No, there is no harm in eating an apple that has turned brown. It may look unattractive when you offer it or make salad or pie. Here we have a few tips that will help you slow or stop the browning.
• You may have a huge number of essential cooking tools in your kitchen. Although they make your work easier, you have to consider their material in order to keep your food safe and hygienic.
• If you are using an apple corer, make sure that is is made from food grade stainless steel.
• Keep your apples under water after cutting them. It will prevent air from reaching the iron.
• Use lemon juice to stop polyphenol oxidase from working.
• If you want to make pie, dip apples in boiling water for a few seconds. It stops the browning enzyme.
• After cutting apples, keep the slices in an airtight container or bowl.
If you cut an apple that looks brown on both the slide of a slice, you'll find that the insides are still white. Do you think that the brownish apple is harmful for human health? No, there is no harm in eating an apple that has turned brown. It may look unattractive when you offer it or make salad or pie. Here we have a few tips that will help you slow or stop the browning.
• You may have a huge number of essential cooking tools in your kitchen. Although they make your work easier, you have to consider their material in order to keep your food safe and hygienic.
• If you are using an apple corer, make sure that is is made from food grade stainless steel.
• Keep your apples under water after cutting them. It will prevent air from reaching the iron.
• Use lemon juice to stop polyphenol oxidase from working.
• If you want to make pie, dip apples in boiling water for a few seconds. It stops the browning enzyme.
• After cutting apples, keep the slices in an airtight container or bowl.
