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   Why do apples turn brown when cut?

   • Apples brown after they’re cut because oxygen initiates a chemical reaction in the newly exposed flesh. “When you cut into an apple, you break its cell walls, releasing an enzyme known as polyphenol oxidase,” explains Gavin. “When exposed to oxygen, this enzyme reacts with [compounds known as] polyphenols in the apple’s flesh.”

   How to Keep Apples From Turning Brown, According to a Food Scientist

   www.foodandwine.com/prevent-apples-turning-brown-8714291

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   How do you stop an apple from turning brown?

   • Stop an apple turning brown by inhibiting the browning enzyme, obviously… When you bite or cut into an apple, air reaches the inner part of the fruit. Once exposed to oxygen, enzymes in the apple begin converting natural chemicals called polyphenols into ‘melanin’, an iron-containing compound that gives the flesh a brown, rusty colour.

   Why do apples turn brown so fast? - BBC Science Focus Magazine

   www.sciencefocus.com/nature/why-do-apples-turn-brown-so-fast

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   Can you eat apples that have turned brown?

   • It’s perfectly safe to eat apple slices that have turned brown. You might not find them as visually appealing as when they were freshly cut, but the oxidation process doesn’t change apples’ flavor or indicate spoilage. Was this page helpful? The moment you cut into an apple, oxidation, the process that turns your slices brown, begins.

   How to Keep Apples From Turning Brown, According to a Food Scientist

   www.foodandwine.com/prevent-apples-turning-brown-8714291

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   How long does it take apples to brown?

   • The resulting chemical reaction forms brown pigments called melanins. Apples usually start to brown within 15 minutes of being cut. If the room where the sliced apples are sitting is very hot, browning can occur more quickly. Certain types of apples brown more quickly than others.

   How to Keep Apples From Turning Brown, According to a Food Scientist

   www.foodandwine.com/prevent-apples-turning-brown-8714291

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   How to reduce browning in apples?

   • Enzymatic browning is also responsible for the desirable dark color of prunes, coffee, black tea, and cocoa. To reduce browning in apples, keep the slices refrigerated to slow the reaction. You can also coat them with lemon or pineapple juice. The acids in these juices slow the reaction, and the antioxidants inhibit it.

   Why Do Sliced Apples Turn Brown? | Britannica

   www.britannica.com/story/why-do-sliced-apples-turn-brown

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   Do apples brown faster if sliced?

   • If the room where the sliced apples are sitting is very hot, browning can occur more quickly. Certain types of apples brown more quickly than others. Fuji, McIntosh, and Golden Delicious generally brown faster than Honeycrisp; while Empire, Pink Lady, and Cortland apples are the slowest to brown.

   How to Keep Apples From Turning Brown, According to a Food Scientist

   www.foodandwine.com/prevent-apples-turning-brown-8714291

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2. www.britannica.com › story › why-do-sliced-applesWhy Do Sliced Apples Turn Brown? | Britannica

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   You open your lunch box to discover that the lovely apple you sliced this morning now appears unsightly and brown. Why does this happen? This unappetizing phenomenon is actually due to a chain of biochemical reactions known as “enzymatic browning.”

   • Author: Melissa Petruzzello

3. www.sciencefocus.com › nature › why-do-apples-turnWhy do apples turn brown so fast?

   www.sciencefocus.com › nature › why-do-apples-turn

   Once exposed to oxygen, enzymes in the apple begin converting natural chemicals called polyphenols into ‘melanin’, an iron-containing compound that gives the flesh a brown, rusty colour. The reaction happens quickly, and so a sliced apple can start to turn brown in only a few minutes.

4. www.scienceabc.com › eyeopeners › why-do-apples-turnWhy Do Apples Turn Brown? How To Keep Apples From Turning Brown?

   www.scienceabc.com › eyeopeners › why-do-apples-turn

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   Oct 19, 2023 · A freshly cut apple eventually turns brown after being exposed to air because its cells contain an enzyme called polyphenol oxidase. When this comes in contact with oxygen present in the environment, it turns the phenolic compounds present in the apple tissues into brown-colored products.

   • Video Duration: 4 min

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6. www.marthastewart.com › how-to-prevent-cut-applesHow to Keep Apples From Browning, According to Experts

   www.marthastewart.com › how-to-prevent-cut-apples

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   Oct 16, 2024 · Apples are notoriously difficult to store once cut, as they quickly turn brown. Unfortunately, it's not possible to completely stop this browning—but it can be delayed. Learn the different ways to slow down browning in freshly cut apples, including the best overall method, according to experts.

7. www.thepioneerwoman.com › food-cooking › cookingHow to Keep Apples from Turning Brown - The Pioneer Woman

   www.thepioneerwoman.com › food-cooking › cooking

   Sep 18, 2024 · The reason why apples turn brown after they're cut is because the inside of the apple contains a chemical called polyphenol oxidase (PPO). When exposed to air, oxidation occurs which causes the apples to become discolored.

8. letstalkscience.ca › educational-resources › stem-inWhy Do Apples Turn Brown After You Cut Them? - Let's Talk Science

   letstalkscience.ca › educational-resources › stem-in

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   Aug 21, 2019 · But when you cut or bite into the apple, you cause cell damage. And cell damage is what brings PPO and polyphenols together. Cutting or biting also exposes an apple’s cells to air, which contains oxygen. This triggers the oxidation reaction that causes enzymatic browning.

9. www.foodandwine.com › prevent-apples-turning-brownHow to Keep Apples From Turning Brown, According to a Food ...

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   Sep 19, 2024 · Why do apples brown? Apples brown after they’re cut because oxygen initiates a chemical reaction in the newly exposed flesh.