When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products.
So in mommy terms…”yuk brown apples are cooties” according to my 5 year old. And what 5 year old wants cooties?
So in order for this mama to allow my son from not eating “cooties”, I have browsed the internet as well as Pinterest to find out how to prevent apples from browning after cutting.
There are many different methods from apple browning, but the easiest thus far is this one… View Post