How To Keep Apples From Turning Brown After Cut

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Apples: Turning Brown After Beingness Cut - Causes and How to Prevent

Apples: Turning Brown After Being Cutting - Causes and How to Forestall

Yous get some apples, they look great and feel firm. You take them hom,eastward, piece them upwards and turn around and they're brownish! What happened?

Causes of apple browning when cut

This is called "enzymatic browning." When you lot cut open an apple, the flesh is now get-go exposed to oxygen. An enzyme in the apple called polyphenol oxidase (PPO) starts to oxidize compounds in the apple's mankind called polyphenols.

The oxidized polyphenols are transformed into "o-quinones" , which so react with amino acids in the apples to produce the brown color.

This enzymatic browning too occurs in other fruit, well-nigh noticeably bananas, pears and eggplants.

Effects?

The browning does non affect flavor or even texture. Sure, if you leave cut apples out for a day, that would, but that'due south due to bodily rotting, not a simple enzymatic color change. An apple that brows after being cut is still fine to consume, and if you were blindfolded, you lot couldn't tell the difference.

How long does it take to brown?

At right are soime fourth dimension-lapse photos of a Fuji apple piece after being cut. Inside 10 minutes, it is already browning.

Observe that it mostly peaks at 20 minutes and doesn't get much worse afterward that. Fifty-fifty 2 hours subsequently, there is just light browning on the surface of the cut.

That's not to say that all apple varieties volition bear exactly the same. Some apple varieties have more of the enzymes and the polyphenols which means they brown more. Some new varieties take been bred to have lower levels of these compounds and stay white later on cutting.