Salt is a common spice, so you can easily take advantage of it. Salt has the ability to break down enzymes, so when using this method, the apple will keep its bright color for a long time, without turning dark.
However, you should only add a small amount of salt to avoid the apple becoming salty, affecting its inherent sweetness.
3. Use carbonated water
Similar to lemon, some carbonated drinks such as soda, coca, ginger beer, etc. also contain citric acid, which helps prevent oxidation so that the apple remains bright white after peeling.
You just need to soak the apple in these drinks for about 3 – 5 minutes and then take it out. The apple can absorb the color and flavor of the water used, so you need to rinse it with clean water if you want to remove that flavor.
4. Use plastic wrap
Apples turn black due to exposure to oxygen in the air, causing oxidation. Therefore, you can prevent this process in a very simple way, which is to use plastic wrap.
After peeling the apples, you just need to wrap them tightly with a layer of plastic wrap. It is easier to cut the apples in half and wrap them instead of wrapping them in small pieces.
However, if the plastic wrap is slightly exposed, the peeled apples can oxidize very quickly and turn brown. Therefore, you need to be careful when using this method.
5. Use fruit preservation powder
Another tip to prevent apples from turning brown is to use fruit preservation powder. This is a mixture of citric acid and ascorbic acid, which is approved for use with food and can prevent apples from turning brown for about 8 hours.
Simply cut the apples into pieces, place them on a plate, and sprinkle about 1/2 teaspoon of the powder evenly over the surface of the apples. This powder can be easily purchased in the canned goods section of grocery stores.
