Don't expose them to oxygen. keep the skin on them. if you happen to bite into one or cut one up but want to save the rest for later. use a air tight container and refridgerate them. apples tend to decay once exposed to oxygen. the inside of them that is. <P>If you mean when you take a slice and the rest get dark (inside of the apple). A way to prevent this from happening is to put the apple in a container like a bowl with water and salt.<STRONG> You don't have to use to much salt at all.</STRONG> But this will keep the apple with good flavor and natural appearance inside. READY TO GET EATEN!!!!</P>
put it in some salted water then dry off before packing in container or bag......I used to use lemon juice but my kids didn't like the tart taste. You can't taste the salty water on the apples and this works wonderfully :)
I have used the juice from pineapple chunks and the apple slices do not turn brown. Buy fresh apples for starters; second, keep them refrigerated. You are talking about apples that have been peeled or cut.
Any cut apple will eventually turn brown on the surface, if exposed to oxygen long enough, but there are a few ways to delay the action.
Cooking them will prevent it, for the most part. For fresh apples, squeezing a bit of lemon juice over them and sealing them (with as little air as possible) in a plastic bag helps, also.
Another option is to sprinkle them with a powder of ascorbic acid (Vitamin C). One brand name of the powdered form of ascorbic acid is Fruit Fresh®. It acts as an anti-oxidant, and is available in many grocery stores.
Cooking or freezing apples changes their texture, but keeps them from turning brown.
I think the best way to keep them from turning brown, is to eat them before they do. Apple juice can delay the browning effect of cut apples, but is not as effective as citrus fruit juices or Vitamin C.wet it
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You can use a little bit of lemon juice or a little bit of a clear soft drink, such as Sprite or 7-UP to preserve the color of your fruit. The citric acid is what keeps the apple from turning brown. You can also buy a product called "fruit fresh" in the grocery store, which is a powder you can sprinkle on fresh fruit, but why spend extra money when you don't need to
Put them in some white soda/ sprite or 7-up and that will keep them for browning hope that helped
To keep apples from turning brown is using citrus fruit such as lemon juice. The apples can be tossed in the juice then sealed in a container, lasting for up to 5 days.
yes you can prevent apples from going brown all you will need to do is put lemon on the apple
You can put lemon juice on it. You just squeeze the lemon over it. You can also place the apple in salted WATER
A small amount of lemon juice dashed over cut apples will keep them from browning.
Browning is polyphenol oxidase (PPO) react with oxygen which form "Rust" Coating freshly cut apples in sugar can reduce oxygen diffusion and thus slow the browning reaction.
Salt water slows the dehydration (browning of apples) because it is an acid.
As salt absorbs moisture from the surrounding air, it prevents apples from browning.
If they are sitting out, not in a fridge, I would say about 30 minutes. If they are in the fridge, they have about double that time. To keep your apples from browning you can put lemon juice on them and this will delay the browning process.
Browning of apples is due to the creation of brown pigments through enzymatic polymerization of polyphenolic (normally colorless) apple compounds.
No because no
Certain varieties of apples have more of a tendency than others to turn brown when cut. Some agriculturists have worked on select breeding for a less-browning characteristic. Also, storage apples will brown quicker than fresh apples. Right now, you should be getting fresh apples in the stores.If you are referring to purchased cut apples, there are preparations - like lemon juice and sulfites - that will reduce browning.
Browning of the apples is caused by the oxidation of the enzyme phenol oxidase:phenol oxidase + oxygen---------------melanins
Coating freshly cut apples in sugar or syrup can reduce oxygen diffusion and thus slow the browning reaction. Lemon or pineapple juices, both of which naturally contain antioxidants, can be used to coat apple slices and slow enzymatic browning
Lemon juice is acidic and helps prevent your apples from browning. You can achieve the same thing using lime juice as well as it's not so much about adding flavour as it is about maintaining a nice colour
No one. Apples cannot be ripened once they are sliced. The browning that occurs on sliced apples can only be prevented or delayed, it cannot be reversed.