Why do apples turn brown so quick?

I love to eat apples, but I can't attain through one without it turning brown on me. Why do they do that, and what can I do to prevent it?

Answer:
Apples turn brown through oxidation, a chemical sensitivity that occurs when the apple flesh is exposed to oxygen. There are a few solutions.....use citric bitter (eg lemon juice, grapefruit liquid,orange liquid etc).....cook the apple flesh, or vacuum pack the cut apples to prevent the oxygen affecting the apple flesh.
Salt will prevent them from browning and it really doesn't bite bad any. I picked up eating apples beside salt years ago from a women I used to work next to that ate them that way and soon I tried one and mmmmmm it wasn't half doomed to failure at all. :-))
It is just a counterattack that happens to the color of the flesh of the apple. When the sugar within the apple comes into contact with the oxygen contained by the air, it turns brown. It still taste fine!
Salt, citric sharp or lemon juice
Hmmm... as soon as they are exposed to oxygen they turn brown. To prevent that, rinse over salt river.

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