According to the Times of India, the browning phenomenon in fruits occurs after they are cut into pieces or slices. This is an anti-fungal and anti-bacterial mechanism employed by these fruits.
In simple terms, after an apple is cut, some polyphenol oxidase enzymes in the cells come in contact with oxygen. They react with the oxygen and create an oxidized layer to protect the apple from external bacterial invasion.
The oxidation process causes apples to turn brown after cutting. Image: iStock.
While this doesn’t significantly affect the flavor, the appearance of the fruit can look rather unappetizing. To prevent fruits like apples and pears from turning brown, you can try some simple methods.
Immediately after cutting the fruit, rinse it with cold water. This will reduce the enzyme reactions, preventing the fruit from browning.
As per the Times of India, saltwater is a miracle cure for almost everything. Prepare a bowl of cold water with half a teaspoon of salt and soak the fresh fruit for 2-3 minutes.
Apart from saltwater, you can also use pineapple or lemon juice. Their acidity will denature the enzymes. Alternatively, you can soak them in ginger ale (a carbonated drink with a ginger flavor).
There are multiple ways to prevent fruits like apples from browning after cutting. Image: Epicurious.
However, these methods can slightly alter the original flavor. In return, the crispness of the fruit will be maintained.
A mixture of warm water and honey is also a good option if you’re packing lunch or going on a long trip. When the fruit is soaked in this solution, it absorbs the beneficial properties of honey. This helps maintain the fruit’s brightness, crisp texture, and prevents oxidation for at least 8-9 hours (depending on weather conditions)
Source: Zingp>
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