According to the Times of India, fruits undergo a browning process after being cut into pieces or slices. This natural mechanism serves to protect the fruits from fungal and bacterial invasion.
To elaborate, when an apple is cut, certain enzymes called polyphenol oxidase come into contact with oxygen and react, forming an oxidative layer that safeguards the apple against external bacterial invasion.
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The process of oxidation causes apples to darken when cut. Photo: iStock. |
Although this does not significantly affect the taste, the appearance of the apple may appear unappealing. Fortunately, there are simple methods to prevent fruits like apples and pears from turning brown.
Immediately after cutting the fruits, rinsing them with cold water can reduce enzyme reactions and prevent browning.
Salt water is known to be a versatile remedy. Soaking the fresh fruits in a bowl of cold water with 1/2 teaspoon of salt for 2-3 minutes can effectively prevent browning.
Coconut water or lemon juice can also be used due to their acidity, which denatures the enzymes. Another option is to soak the fruits in ginger ale, a carbonated ginger-flavored soft drink.
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There are various methods to prevent fruits like apples from browning after being cut. Photo: Epicurious. |
However, these methods may slightly alter the original taste of the fruits. Nevertheless, they will help maintain the crispness of the fruits.
A mixture of warm water and honey is an excellent option for packing food for lunch or long trips. Soaking the fruits in this solution allows them to absorb the nutrients in honey and retain their brightness, crisp texture, and avoid oxidation for at least 8-9 hours (depending on weather conditions).
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