How do you keep apples from browning?

Refrigeration slows down the enzymatic reactions that cause apples to brown. Apples should be stored in the refrigerator at a temperature of 35-40 degrees Fahrenheit.

Antioxidant Treatment

Antioxidant treatments can help to prevent apples from browning.

- Ascorbic acid (vitamin C) is a natural antioxidant that can be used to treat apples. Vitamin C can be dissolved in water and sprayed onto apples, or apples can be dipped into a solution of vitamin C.

- Citric acid is another antioxidant that can be used to treat apples. Citric acid can be dissolved in water and sprayed onto apples, or apples can be dipped into a solution of citric acid.

Modified Atmosphere Packaging

Modified atmosphere packaging (MAP) is a process in which the oxygen levels in the packaging are reduced and the levels of carbon dioxide and nitrogen are increased. This helps to slow down the enzymatic reactions that cause apples to brown.

Calcium Chloride Treatment

Calcium chloride treatment can help to prevent apples from browning. Calcium chloride can be dissolved in water and sprayed onto apples, or apples can be dipped into a solution of calcium chloride.

Vacuum Packaging

Vacuum packaging removes the air from the package, which helps to slow down the enzymatic reactions that cause apples to brown.