How to delay an apple becoming Brown

- Apr 27, 2018-

  Spritzing a peeled apple with an acidic ingredient, such as lemon juice, deters the browning process by deterring the PPO enzymes from activating. Pineapple juice has a similar effect on peeled apples. A sugar-syrup coating protects a peeled apple from oxygen and thus deters the oxidation process, too. You can also blanch peeled apples by submerging them in boiling water for 2 to 4 minutes; this brief exposure to high heat deactivates the PPO enzymes, but also leaves you with a mushier product.