small amounts of salts are found in and right under the skin, and are quite good for you, which means you should eat them without pelling
Salt water slows the dehydration (browning of apples) because it is an acid.
Salt stops an apple from rotting due to its antibacterial properties.
Salt prevents apples from browning because it inhibits the enzyme responsible for the oxidation process that causes the browning reaction. This enzyme, called polyphenol oxidase, requires oxygen to function, and salt helps block this reaction by reducing the oxygen available.
what a great treat. I remember picking green apples near my grandfathers hous off a neighbors tree abs sprinkiling them with some salt. HEAVEN BABY!
Yes, vinegar,salt,and antibacterial hand soap are great preservers for apples.
yes
Apples, carrots, onion, salt, sauerkraut, sour cream and sugar are the ingredients in Latvia's sauerkraut salad with apples and carrots.Specifically, grate separately apples, carrots and onion. Put in a bowl in the following order sauerkraut, carrots, apples and onion. Mix gently. Then add in the following order sour cream, salt and sugar. Mix gently. Serve fresh.
vinegar
flour, apples, salt, and three pounds of lard. and of course you use that mixture on the bread!
Very probable salt stop the action of the enzyme poliphenol oxidase (this enzyme help the oxidation of apple internal surface).
Apples do not have any fat in them and not enough protein for proper nutrition. If you ate only apples, after a while you would develop severe malnutrition.
Water is water. It has no substances or chemicals in it that'll preserve the apple. Salt has sodium that preserves the apple. Our ancestors preserved meat with salt because water doesn't preserve things.