To keep apples from turning brown, the key is to prevent oxidation, which happens when oxygen comes into contact with the apple's cut surface. Several effective methods include:
- Soaking apple slices in a lemon juice and water solution (about 1 tablespoon lemon juice per 1 cup water) for 3-5 minutes. Lemon juice's citric acid helps slow down browning.
- Soaking in salt water (about ½ teaspoon salt per 1 cup water) for 5 minutes, then rinsing. This method is highly effective without affecting the taste.
- Using citrus juices like lime, orange, or pineapple juice, which contain acids that reduce browning.
- Dipping apples in carbonated drinks such as lemon soda or seltzer for 3-5 minutes.
- Wrapping sliced apples tightly with plastic wrap or using a rubber band to hold the slices together to minimize air exposure.
- Using fruit preservative powders that contain citric acid.
Among these, salt water soak is often noted as the most effective and simple way to keep apple slices fresh and white for several hours without altering flavor. After treatment, storing the apples in airtight containers or bags and refrigerating helps maintain freshness longer. These methods work by either lowering the pH to slow enzymatic browning or by physically reducing the apple's exposure to oxygen, the agent causing the brown discoloration.
