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All About Apples - Additional Articles:
Types of Apples | Apple Preparation | Apple Cooking
When fresh apples are peeled or cut open, the apple's cells are exposed and react with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the apple brown. When an apple is bruised the same type of reaction has occurred. If an apple is damaged by being hit or dropped, the apple's cells in that area are damaged and exposed to the air inside the apple, causing them to turn brown. When preparing apples for use, an anti-browning solution should be used to prevent the apples from turning brown.
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Anti-Browning Solution
There are several methods that can be used to prevent browning. One method is to brush the surface of the apple with lemon juice.
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Another method is to place the apples in water that has had lemon juice or cider vinegar added to make it acidulated. The squeezed lemon can also be cut into slices and added to help acidulate the water. Juice from other citrus fruit can also be used, such as oranges and grapefruit. Use approximately 1/4 cup lemon juice to 1 quart of cold water.
Do not over soak the apples. Drain and pat dry before using. |
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Other Options:
- Ascorbic acid, a commercial product, can also be added to water to create an anti-browning solution.
- Dip the slices in lemon-lime soda.
- Soak apples slices in apple juice until ready to use. The acidity in the apple juice prevents the apple slices from browning and doesn't change the flavor of the apple.
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All About Apples - Additional Articles:
Types of Apples | Apple Preparation | Apple Cooking |
