Why Do Apples Oxidize?

Oxidation is a natural process that causes the surface of apples to turn brown. It’s caused by a reaction between the apple’s flesh and oxygen in the air. The browning is due to the formation of compounds called polyphenols, which are antioxidants. Antioxidants are molecules that help to protect cells from damage by free radicals.

What Causes Oxidation in Apples?

Exposure to air: The oxygen in the air reacts with the polyphenols in the apple’s flesh, causing them to oxidize and turn brown.
Bruising: When an apple is bruised, the cells in the flesh are damaged and release more polyphenols, which can then react with oxygen and cause browning.
Exposure to light: Light can also cause polyphenols to oxidize, so it’s best to store apples in a dark place.

How to Prevent or Slow Down Oxidation in Apples

Store apples in a cool, dark place: This will help to slow down the oxidation process.
Wrap apples in plastic wrap or a damp paper towel: This will help to keep the apples from coming into contact with air.
Add a few drops of lemon juice to cut apples: The citric acid in lemon juice can help to prevent browning.
Buy apples that are already oxidized: If you don’t mind the brown color, you can save money by buying apples that are already oxidized.

Is Oxidized Fruit Safe to Eat?

Yes, oxidized fruit is safe to eat. The browning is caused by a natural chemical reaction and does not indicate that the fruit is spoiled. However, oxidized fruit may not be as flavorful or nutritious as fresh fruit.

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