How To Stop Your Apples From Turning Brown Using Science

Apples turn brown due to a chemical reaction called enzymatic browning, which occurs when the fruit's cells are damaged and exposed to oxygen. This process involves the enzyme polyphenol oxidase (PPO) reacting with phenolic compounds in the apple, leading to the production of brown pigments called melanins. To prevent this reaction, you can employ a few scientific strategies. One effective method is to use acidic solutions. Lemon juice, which is rich in citric acid, can lower the pH on the apple's surface and inhibit the PPO enzyme. Submerging apple slices in a mixture of water and lemon juice for a few minutes can effectively slow down browning. Another approach is to reduce oxygen exposure. Wrapping apple slices tightly with plastic wrap or storing them in an airtight container can limit the amount of oxygen available for the browning reaction. Additionally, antioxidants like vitamin C can be used to neutralize the reactive compounds that lead to browning. Sprinkling a bit of crushed vitamin C tablet or using ascorbic acid powder on apple slices can help maintain their original color. By understanding and applying these scientific principles, you can keep your apple slices looking fresh and appetizing for longer.
Advertisement

Using ascorbic acid to stop apple browning

While ascorbic acid crystals may be difficult to find in stores, you can conveniently order them online. Before slicing your apples, mix 1 teaspoon of ascorbic acid into 1 gallon of cold water. Once your fruits are cut, immerse the pieces in the ascorbic acid solution for 10 minutes. The antioxidant properties of the acid will help prevent the apple slices from oxidizing and turning brown, keeping them fresh, crisp, and colorless for a longer period.

Alternatively, you can use crushed vitamin C tablets. You'll need six tablets to substitute for 1 tablespoon of pure ascorbic acid. Follow the same procedure by dissolving the tablets in a gallon of cold water and letting your apples soak for about 10 minutes. You might notice that the tablets cause the water to become cloudy, but this is harmless and will not impact the flavor of your food.

Lemon juice also works — though not as well

Lemon juice is effective in preventing apples from browning. Being rich in vitamin C, lemons possess antioxidizing properties. While they may not be as potent as vitamin C tablets or pure ascorbic acid crystals in halting browning, they can still slow down oxidation, helping to keep your apples looking fresh for a longer time. You can use either fresh or bottled lemon juice; simply rub the apples with the juice or soak them in cold water mixed with 2 tablespoons of the juice.

However, lemons aren't the only fruits that can help prevent apple browning. Any citrus juice will do, so you can use whatever source of citric acid you have on hand. Oranges, limes, and pineapples are all excellent sources of vitamin C. If you prefer to avoid the flavor changes that fruit juice may impart to your apples, consider using ascorbic acid crystals or vitamin C tablets instead.

Recommended

Here's How Often You Actually Need To Replace Spices

Table Salt Vs Sea Salt Vs Kosher Salt: When To Use Each Type In Your Kitchen

A Chef's Argument For The Humble Marinara Sauce

Your Complete Guide To The Five Mother Sauces

Next up

Advertisement