Tag: Apple browning prevention

When exposed to air, the flesh of a cut apple begins to brown almost immediately due to a natural chemical process called enzymatic browning. This reaction occurs when a naturally occurring enzyme called polyphenol oxidase (PPO) reacts with oxygen, producing brown-colored melanins. The unattractive discoloration can be slowed down, but simply soaking apple slices in plain water is only minimally effective and only for a short time.

An estimated 30-40% of the US food supply is wasted, and oxidized fruit often contributes to this statistic out of fear of it being spoiled. The natural process of enzymatic browning, while unappealing, does not necessarily mean your apple is inedible. This article will delve into the science of oxidation, distinguish between safe browning and actual spoilage, and provide practical tips for keeping your apple slices fresh.