Apples, no matter how crisp and fresh, lose their appeal once they turn brown, which takes a total of two minutes. Unfortunately, browning affects the apple's taste and nutritional content in addition to making it look unpleasant. However, why does your preferred fall fruit rot so quickly? Enzymes and apple iron react chemically with oxygen when an apple is chopped. The fruit's flesh immediately starts to oxidise and turn brown. In essence, the apple starts to rust before your very eyes. The USDA recently approved an apple that has been genetically altered to prevent slicing-induced browning.

But how can you prevent apples from fading? There are some time-honoured methods for keeping apple slices from oxidising.

1. Dip In Lemon Juice

This is the oldest trick in human history. Lemon juice's high acidity and low pH inactivate the enzyme that causes browning. In essence, the apple is impacted by the interaction between the enzyme and acid before the enzyme and oxygen. Have you ever wondered why store-bought apple slices are always so white and crisp? They are frequently treated with ascorbic acid, citric acid, or sulfites. Lemon juice is another acid that has a comparable result.

Sliced apples can be soaked in water and diluted lemon juice, or the apples can be given a quick squeeze of lemon juice. There are no lemons in season? Try bottled lemonade, orange juice, or lemonade; as long as it has acid, it will prevent browning.

2. A Salt Water Solution

To successfully halt the oxidation process, mix one cup of water with an eighth of a teaspoon of salt before soaking the slices for a few minutes. Although you can rinse the slices before eating them, the saltiness shouldn't have a significant impact on the flavour.

3. Honey And Water

This technique disables the browning enzyme via a peptide substance present in honey. To prevent your apples from fading, simply take the appropriate steps.

 Slice and wash the apple.

 In a cup of water, dissolve two tablespoons of honey.

 Slices should be submerged in honey water for no longer than a few minutes.

 Take it out, rinse it, and then consume it or save it for later.

4. Use Ascorbic Acid

Apple slices that are wrapped and flawlessly devoid of brown spots may be seen at your local grocery store. It's because vitamin C, also known as ascorbic acid, is frequently used to treat them. Online or at speciality grocers, you can get citric acid powder or ascorbic acid powder.

5. Storing In An Airtight Container

The easiest approach to preserving apple slices is to store them in an airtight container after dipping them in salt water, honey, or citric acid. The slices will be less likely to degrade if they are just exposed to the air for a brief period of time. Apple slices pack best in lunchboxes using this technique.