Tag: Oxidative browning

While fresh apples contain some vitamin C, the vitamin content in store-bought apple juice is often naturally low and can degrade quickly during processing and storage. This is why food manufacturers commonly add ascorbic acid, a synthetic form of vitamin C, to improve both its shelf life and nutritional profile.

According to the USDA, Americans waste approximately 30-40% of the food supply, with much of it being spoiled produce. This often leads to the question: Can you eat salad if it's a little brown? The answer largely depends on the *type* of browning and the presence of other spoilage indicators.