Why Do Apples Turn Brown?
Why Do Apples Turn Brown?
Apples are rich in iron. When you cut into an apple, its cells are damaged. Exposing those damaged cells to the air allows the oxygen to react with the iron and an enzyme called polyphenol oxidase, causing iron oxide to form. Essentially, the apple rusts! The “rust” is harmless, but doesn’t look very appealing.
What is Polyphenol Oxidase?
Polyphenol oxidases, a group of enzymes with applications in food that can be extracted from the biomass of mushrooms, are the reason apples turn brown.
How Can You Prevent Apples From Browning?
Slice the fruit in water.
Brush or dip sliced apples in lemon juice.
Soak cut fruit in ginger ale.
Soak the slices in salt water.
Sprinkle with ascorbic acid powder (Vitamin C)
Wrap a rubber band around a sliced apple put back together.
