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…
OK, here’s what you will need:
– Apples
– Lemon Juice
– Water
– Bowl
– Apple Corer/Slicer
Directions:
Step 1
Use this tool to core your apples and cut into wedges.
Step 2:
Place the sliced apple slices in a large bowl.
Step 3:
Pour enough water in the bowl just to cover the apples.
Step 4:
Add 1 Tablespoon of lemon juice for every cup of water.
Step 5:
Allow apples to soak for at least 5 minutes. Also make sure that you rotate the apples so the flesh is submerged in the water.
Step 6:
Remove apples and place on a paper towel to remove the excess water.
Step 7:
Place apple slices in small plastic bags. Be sure to remove as much air as possible when you seal the bag.
Step8:
Refrigerate. Apples can last up to a week in the fridge.