How do I keep a cut Apple from turning brown?
Apples turn brown when exposed to oxygen. The enzyme polyphenol oxidase (PPO) in the apple reacts with oxygen to produce melanin, a brown pigment. There are a few ways to prevent this from happening.
1. Store the apple in water. This will create a barrier between the apple and the oxygen. 2. Add an acidic solution to the water. This will help to inhibit the activity of PPO. 3. Use a commercial anti-browning agent. These products typically contain ascorbic acid (vitamin C), which is a natural antioxidant. 4. Seal the apple in an airtight container. This will prevent oxygen from reaching the apple. 5. Keep the apple refrigerated. This will slow down the enzymatic reaction.
Related Questions:
- Why do apples turn brown? Because the enzyme polyphenol oxidase (PPO) in the apple reacts with oxygen to produce melanin, a brown pigment.
- What is the best way to store a cut apple? In water with an acidic solution added.
- What is a commercial anti-browning agent? A product that typically contains ascorbic acid (vitamin C), which is a natural antioxidant.
- How does refrigeration help to prevent apples from turning brown? By slowing down the enzymatic reaction.
- Can I use lemon juice to keep apples from turning brown? Yes, lemon juice is an acidic solution that can help to inhibit the activity of PPO.
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