8 Ways to Keep Apple Slices From Turning Brown

When you slice apples, either for a snack or to pack in school lunches, you expose the white inner flesh to air. This initiates the oxidation process in which the combination of oxygen, the enzyme polyphenol, and compounds naturally present in fresh apples cause a chemical reaction. This chemical reaction, known as enzymatic browning, changes the apple’s color from white to brown.

To keep apple slices from becoming brown apples, you can prevent oxygen from reaching the apple’s flesh or add another substance to counteract the oxidation process. Consider these preservation methods:

1. 1. Submerge the apple slices in water. You can use a paper towel to submerge the apple slices in cold water. Soaking apples keeps the slices out of the air.
2. 2. Create a saltwater solution. Add an eighth of a teaspoon of salt to one cup of water, then soak the slices for a few minutes to successfully forestall the oxidation process. The saltiness should not affect the flavor very much, but you can rinse the slices before consumption.
3. 3. Squeeze citric acid onto the slices. Citric acid is present in many fruits, namely citrus fruits. You can spray or brush lemon juice, lime juice, orange juice, or pineapple juice on the apple slices to stall oxidation. Alternatively, you can add the citric acid to water, then submerge the slices for a few minutes before draining and storing them. You can also briefly soak the slices in beverages with citric acids, like ginger ale and lemon-lime soda. To help minimize the flavor of the citrus fruits or soda, you can add apple juice or apple cider to the mixture to highlight the apple flavor.
4. 4. Apply a mixture of honey and water to the apples. You can create a solution of honey and water by adding two tablespoons of honey to a cup of water, then stirring until they have dissolved. Soak the slices in the honey water for a minute or so, then drain. In addition to stalling oxidation, honey adds sweetness to the apples.
5. 5. Soak the apples in Vitamin C. You can find ascorbic acid powder, Vitamin C, at many health-food stores and pharmacies. You can dissolve this powder or a vitamin C tablet in water, then give the slices a quick soak to keep them from browning.
6. 6. Use a rubber band to keep the slices together. You can use a rubber band or a piece of string to keep the slices in the shape of a whole apple. This can help to minimize exposure to air.
7. 7. Place slices in an airtight container. Storing apple slices in an airtight container after treating the cut fruit with saltwater, honey, or citric acid is the best way to keep the fruit fresh. By limiting the amount of time they spend exposed to the air, the slices will be less likely to break down. This method works best for packing apple slices in lunch boxes.
8. 8. Store apple slices in the refrigerator. Refrigeration helps slow the enzymatic breakdown of apples. If you store slices in a space lower than room temperature, they’ll stay fresh quite a bit longer.

You can use many of these methods for other browning-prone fruits and vegetables, such as avocados, pears, potatoes, and eggplants.

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