Can Salt Slow Down the Rotting Process of an Apple?

As soon as you cut through the skin of an apple, the rotting process begins with telltale browning of the fruit’s white flesh. This is caused by the reaction of oxygen with two chemicals that are in the apple’s cells: phenol and enzymes. While this chemical reaction can’t be stopped, it can be slowed by a few simple tricks, one of which is the use of salt.

Salt Works

Salt is used in the preservation of many foods, such as cured meat and fish, and it can extend the life of sliced apples. Salt stops the enzymes that react with oxygen and cause brown spots to form. If you soak the apple slices in lightly salted water, they retain their color longer. Depending on your intended use for the slices, it is either a pro or a con that the apples then carry a slight salty flavor.

A Common Solution

If you are turned off by the idea of salty apples, an easy solution to browning apples is to use a form of ascorbic acid—the one you probably have in your kitchen is lemon juice. Dipping apple slices in lemon water has the same effect as dipping them in salted water.

A Bushel of Options

For those with a sweet tooth, an excellent method to prevent browning is dipping the apple slices in honey water. After only 30 seconds in the water, the apples remain white for about eight hours. If you don’t mind putting your fruit in a lemon-lime soda, the drink’s citric acid is another good ingredient for stopping the chemical reaction.

Genetically Modified Apples

Although genetically modification is a controversial topic, if you don’t want to deal with your apples browning, there is a GM option. Scientists have tinkered with the DNA of some apples so that as long as two weeks after slicing an apple’s flesh remains white and unblemished.

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