How to prevent the cut apple from "rusting"?

as long as the cut apple is put for a while, the white flesh will gradually darken and look as if it is "rusty", making people lose their appetite. How can you keep sliced apples beautiful and light?

first of all, we need to understand how apples "rust". This is a chemical reaction called "enzymatic browning". There are two things in different parts of apple cells: polyphenols and polyphenol oxidase. When peeling or cutting an apple, the knife destroys the apple cells on the section, which brings polyphenols and polyphenol oxidase together, and they encounter another reactant: oxygen in the air. Under the action of enzymes and oxygen, it won't take long for polyphenols to oxidize and turn dark brown.

this phenomenon is very common, in addition to apples, bananas, potatoes, eggplant, and other fruits and vegetables also occur. You can even use this reaction to draw a picture on a banana skin: just use a pin to stab the desired pattern on the banana skin. Like knives, acupuncture destroys local cells in the banana peel, bringing polyphenols, oxidase, and oxygen together. As long as you wait a few minutes, the enzymatic browning reaction will automatically color the acupuncture "banana painting".

three elements in the enzymatic browning reaction make fruits and vegetables "rust": polyphenols, polyphenol oxidase, and oxygen. If you want to stop the reaction, you have to start with at least one of them. The easiest thing to do in life is to isolate the oxygen-soaking a sliced apple in water can reduce its exposure to oxygen and slow down the discoloration process. If the apple slices are heated and the polyphenol oxidase in them is denatured and inactivated, it can also prevent the apple from getting darker.

but the above two methods are not very suitable for dealing with apples, and there is no doubt that they will affect the taste of apple slices. Sellers of sliced apples often choose another way that does not affect the taste of the apple: spray apple slices with antioxidants such as vitamin C. Vitamin C has strong reducibility, it reacts with oxygen first, so it protects the color of the apple.

Nothing could be more magnificent than our plus size short wedding dresses. Our beat gift is our unique selection.

however, it is still a little troublesome to treat apples with antioxidants. If you want to completely avoid the trouble of apple rust, you need to improve the apple itself. Through breeding, you can pick out some apple varieties that are not easy to brown, and you may find that some varieties of apples brown more slowly in your daily life (however, I don't know the apple varieties, I don't know which ones).

and another more efficient way is to modify the genes of apples. There is a variety called "polar apple" that is the product of genetic engineering. The researchers used "gene silencing" to suppress the expression of polyphenol oxidase in the apple, so the apple slices do not need to do any special treatment to maintain a beautiful light color for a long time. The polar apple slices, which are not easy to "rust", went on sale in the United States in 2017.