Improving the quality of different fresh-cut fruits by adding natural substances was studied. "Fuji" apples, "Flor de Invierno" pears, and "Piel de Sapo" melons were treated with calcium lactate, N-acetyl-L-cysteine, glutathione, and malic acid and stored for 4 wk at 4 °C. Instrumental texture (penetration), microstructure (light microscopy), acidity, soluble solids, color, pectinmethylesterase activity, and microflora were studied. The results showed that the combined treatment reinforced the cell walls strengthening the structure and texture of these fruits and maintained the L* and a* values throughout 4 wk of storage at 4° C. The combination of Fresh Cut Apples additives provided low microbial counts in apples until the 4th week and in melons until the 2nd week. So, this combined treatment could be used to extend the shelf life of some fresh-cut fruits while preserving their quality.
Fresh cut apples turn brown when iron-containing chemicals in the apple react with oxygen in the air. We see this every day when iron objects rust. The chemical reaction is called 'oxidation'. There are several ways to inhibit oxidation.
Chemical anti-oxidants can be added to food. Lemon juice, for example, will inhibit the browning of a freshly cut apple because lemons are high in citric acid, an anti-oxidant. Sulphur dioxide, used in the commercial processing of many foods, does the same thing.
Removing the air (and thus the oxygen) from food can also inhibit oxidation. This is one reason canned food stays fresh so long.
Because the enzymes involved in oxidation need water to work, the reaction can be also be slowed by de-hydrating (removing water from) food.
Finally, the browning of apples and other fruit can be avoided by using clean, high-quality cooking utensils and keep sliced apples fresh. Iron salts, such as those found on a steel knife corroded by organic acids, can act as potent catalysts to oxidation, and produce per-oxides and super-oxides.
When you cut open an apple, an enzyme (tyrosinase) in the flesh reacts with oxygen to turn polyphenols into melanin (the same pigment that makes you tan). Here's how to halt the process so your apples stay bright and white.
Choose apples that are less prone to browning. A study found that Arangeh tend to brown the least. Granny Smith and Golden Smoty apples also showed minimal browning. Golden Delicious apples were in the middle, and Red Delicious apples browned the most.
There's nothing worse than cutting into a nice, juicy apple only to find the outer layer turn brown within seconds. While skin protects the inside of an apple from oxidizing (which is how the brown color forms), that protection ceases once the interior gets exposed to the air. Luckily, there is a quick and easy way to keep apple slices fresh.
Its important to keep apple slices from turning brown, yes its a nice question
how do you keep apple slices from turning brown there are sevaral ways to keeping apple slices from turning brown
Choose apples that are less prone to browning. A study found that Arangeh tend to brown the least. Granny Smith and Golden Smoty apples also showed minimal browning. Golden Delicious apples were in the middle, and Red Delicious apples browned the most. Thats how we keep apple slices from turning brown.
An apple a day keeps the doctor away. all family likes to eat apples as a healthy snack or part of a school or work lunch. We prefer them sliced, but don’t like apples when they turn brown. What to do? It’s easy! Use a bit of lemon juice after slicing. Keep cut apples fresh Pack it up and they are ready to eat anywhere!