How do you preserve apple slices?

Answer 1

Probably the most potent, easy and common preservative is that of lemon juice.

Rotting or browning of apple flesh is a reaction that happens thanks to three chemicals: phenols, enzymes and oxygen. The phenols reside in one part of the apples' cells, while the enzymes reside in another. When an apple is cut or bruised, cells are broken open. The phenols and the enzymes then react with each other, with oxygen acting as a catalyst as well as causing oxidation.

The way lemon juice works is to eliminate the enzymes. No enzymes, no browning. Enzymes are proteins, and acids will effectively disable them. Lemon juice is the strongest acid in your edible arsenal. Coating apple halves or pieces with a teaspoon or so of lemon juice should be enough. Really though, if the apples are glazed or coated with any other substance the apple surface will be protected from the air and thus oxygen. No oxygen, no browning. Different apple types have different pH levels as well as different amounts of phenols, enzymes and natural acids, meaning that some are highly susceptible to browning while others hardly brown at all. As well, the more an apple is cut, the more it browns. This is why natural apple sauce is brown.

Answer 2

To preserve apple slices, you can soak them in a mixture of water and lemon juice to prevent browning. Alternatively, you can dehydrate the slices in a food dehydrator or oven at a low temperature until they are dried and store them in an airtight container. Refrigerating the slices can also help maintain their freshness for a few days.

Answer 3

lemon juice salt or vitamin c tablets.

Answer 4

with argon

Answer 5

lemon juice