The answer may surprise you.
Apple browning is a natural reaction when the flesh of the fruit is exposed to oxygen.
Read on to find out which method worked the best.
Credit: Natalie Board / EyeEm/Getty Images
The reason this happens is because apples contain an enzyme called polyphenol oxidase.
This oxidization reaction isn’t limited to just apples.
It happens to other fruits, like pears, peaches, and bananas.
It’s also why chocolate, tea, and coffee are all brown.
So, we tested three popular soaking methods of preventing apple oxidation to find out which one works best.
Then we checked back in to see how much they had discolored.
As a control, we also left slices out at room temperature by themselves to see how they fared.
For our test, we mixed 1/4 teaspoonkosher saltwith 1 cup of tap water to soak our slices.
For our test, we mixed 1 teaspoonof honeywith 1 cup of tap water.
These are perfect for making things likehomemade applesauceorapple butter.
After the time was up, the apples soaked in honey water had browned the most.
The lemon water-soaked apples came in second place.
They were less brown than the honey-soaked ones and still attractive enough to serve.
The clear winner was the salt water-soaked apple slices.
The flesh remained creamy white and didn’t brown at all.
From now on, this is the method I will be using to preserve my cut apples.
Britannica.Why do sliced apples turn brown?
Peterson L.How do I stop my apples from turning brown?University of Illinois Extension.
Published July 9, 2020.
2020;9(1):76. doi:10.3390/foods9010076
