🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 121 (from laksa006)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa121.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.bhg.com/how-to-keep-apples-from-turning-brown-8406608\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.bhg.com/how-to-keep-apples-from-turning-brown-8406608\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.bhg.com\/how-to-keep-apples-from-turning-brown-8406608","crawl_time":1776104632,"first_indexed_time":1701334930,"http_code":200,"src_unparsed":"com,bhg!www,\/how-to-keep-apples-from-turning-brown-8406608 s443","src_root_hash":"9287969274374029321","history_drop_reason":null,"meta_title":"How to Keep Apples From Turning Brown","meta_descriptions":["Our Test Kitchen has conducted many trials to find the best options for how to keep apples from browning. Save time—and your produce—by turning to our recommended strategies for how to keep apple slices from turning brown for up to a few hours."],"attrs_boilerpipe_text":"Apples, similar to their produce peers pears and bananas, tend to turn brown once the flesh is exposed. Even if it’s the freshest fruit and you\nselect and store apples\nfollowing our Test Kitchen’s pro tips, it is likely to start browning in less than 5 minutes after slicing or biting into the fruit.\nCredit:\nTetra Images \/ Getty Images\nThe bad news about how to keep apples from turning brown? There’s no proven way to totally prevent this natural color change process from happening. The good news about how to keep apples from browning? A few almost-free and ultra-easy strategies can slow things down so you can keep apple flesh brightly-colored for longer than the length of your favorite pop song.\nWhy Do Apples Turn Brown, Anyway?\nWhether you’ve sliced them for\nbrown bag lunches\n, to add to a\ncharcuterie board\n, to tuck inside a burger or\ngrilled cheese sandwich\n, or to fold into the filling for a\npie\nor\nfruit crisp\n, apple flesh begins to brown in about 2 to 5 minutes after being exposed to air. You’ve probably noticed this when biting into an apple, too; by the time you make it around the entire apple, the place where you first took a bite might look a little more golden and a little less delicious than it was before. \nBrowning is an optical by-product of the reaction that naturally occurs when the apple’s\nphenolic compounds\nmeet an enzyme called\npolyphenol oxidase\n(PPO). When an apple is whole these two things live in separate parts of apple cells. However, slicing or biting into apple flesh damages the cell membranes, which means that the PPO and phenolic compounds can mingle. PPO expedites the way the phenolic compounds interact with oxygen. As a result, the apple flesh cranks out brown-hued melanins (the same pigment that darkens human skin).\nThe temperature and oxygen level (say, sea level compared to high elevation) can affect how rapidly apples brown. Lower temps and less oxygen exposure slows browning a bit. The apple variety can move the needle as well, since certain types of apples have lower levels of phenols or PPO. Read on for more about a bushel of slow-to-brown\ntypes of apples\n.\nWhile it’s not the most appetizing to look at, “the brown pigment on the apple doesn’t cause any food safety concerns,” confirms\nSarah Brekke, M.S.\n,\nBetter Homes & Gardens\nTest Kitchen culinary specialist. “You may notice that the aroma and flavor of the apple may change after the browning process occurs,” but it’s still safe to eat.\nIf apple skins appear wrinkly, they smell spoiled, or have large soft spots,\ncompost\nthe fruit. These are all signs of apple spoilage.\nThe Best Apples to Buy to Avoid Browning\nThe easiest solution for how to keep apples from turning brown starts at the orchard or the store. If you shop wisely, your apples may naturally brown at a slower rate.\nJust like sweet potatoes can be bred to perform well in drought conditions or sliced and transformed into French fries, and grapes can be crossed to birth new types of wine (ahem, Cabernet Sauvignon, the child of Cabernet Franc and Sauvignon Blanc), apples can be bred to be more resistant to browning. Fuji, Golden Delicious, and McIntosh apples tend to brown quite rapidly. Honeycrisp fall in the middle, and the following varieties are typically fairly slow to brown:\nAmbrosia\nArctic\nCameo\nCortland\nEmpire\nEnvy\nGala \nOpal\nSnowsweet\nRelated:\n22 of Our Best Apple Recipes for Seasonal Flavor in Every Meal\nThe Best Ways to Keep Apples From Browning\nThe only true way to slow this oxidation process is to create an “armor” of sorts to protect the fruit flesh from air. This is a temporary fix, but works well to hinder browning between the time that you cut and cook with or snack on apples. Altering the pH also helps, so you’ll see several acidic forces in the list below.\nHere are four options for how to keep apple slices from turning brown (or at least slow the enzymatic activity down), ranked from most to least recommended, according to Brekke and the BHG Test Kitchen.\nSalt water.\nMix ½ teaspoon kosher salt with 1 cup of water. Add apple slices, allow them to soak for 10 to 15 minutes. Drain, rinsing in a colander under cool water if desired, and store in the refrigerator until serving or using the fruit. “This is the most dependable method we have found and will keep those apple slices from browning for a few hours at least,” Brekke says. \nLemon juice.\nIn a small bowl, sprinkle juice from half of a lemon over 1 cut apple. Toss to coat. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Again, store in the refrigerator until you’re ready to serve or use the apples. Alternatively, soak apple slices in lemon water—1 tablespoon per 1 cup of water—for 5 minutes, then rinse and store in the fridge. “This helps short-term, but is not ideal if you want to store your slices for more than a few hours,” Brekke warns. “It also imparts a tell-tale lemon flavor to the apples so it’s not a suitable method for recipes where that lemon flavor isn’t compatible with the other flavors involved. \nCitric acid\n. In a small bowl, sprinkle ½ teaspoon citric acid over 1 cut apple. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Store in the refrigerator until it’s time to use the apples. “While this works to slow browning, we find that it imparts too much of a sour flavor to the apples,” Brekke says.\nPlain water.\nIn a medium bowl, place 2 cups of water and 1 cut apple. “This prevents the cut surfaces from coming in contact with oxygen, but it’s only a good option if you’re going to be using or consuming the apples within 15 to 30 minutes,” Brekke advises. “Soaking longer than this will hurt the overall texture of the fruit.”\nThe Best Time to Wash and Cut Apples\nEven our best bet for how to keep apples from browning is only a stopgap. If possible, wash and slice or dice apples within 2 to 3 hours of when you’re planning to use them. The shorter the flesh is exposed to air the better.\nAre Apples That Have Turned Brown Less Nutritious?\nYou may wonder if once an apple has turned brown whether its nutrition content is impacted. It's not, and in fact, squeezing some lemon juice on apples to keep apples from turning brown can add a bit of vitamin C. Also don't forget to keep the skin on if possible; that's where tons of the nutrients are. An apple with the skin has up to 114 percent more vitamin C, 20 percent more calcium, 19 percent more potassium and more fiber. The skin is also loaded with antioxidants. So don't toss the skin on apples—or other fruits and vegetables that have edible skins.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.bhg.com\/how-to-keep-apples-from-turning-brown-8406608#main)\n\n[Better Homes & Gardens](https:\/\/www.bhg.com\/)\n\n- Please fill out this field.\n- Magazine\n  - [Subscribe](https:\/\/www.bhg.com\/how-to-keep-apples-from-turning-brown-8406608)\n  - [Manage Your Subscription](https:\/\/w1.buysub.com\/pubs\/MR\/BHG\/Login_No_API.jsp?cds_page_id=103259&cds_mag_code=BHG&id=1541558708416&lsid=83102045084011052&vid=1)\n  - [Give a Gift Subscription](https:\/\/www.magazines.com\/better-homes-gardens-magazine.html?gift=true&utm_source=bhg.com&utm_medium=owned&utm_campaign=i208bhr5w2924)\n  - [Get Help](https:\/\/www.bhg.com\/about-better-homes-and-gardens-5525299#toc-contact-us)\n  - [BHG Books](https:\/\/www.magazines.com\/better-homes-and-gardens-books)\n- [Newsletters](https:\/\/www.bhg.com\/how-to-keep-apples-from-turning-brown-8406608)\n- [Sweepstakes](https:\/\/www.bhg.com\/sweepstakes)\n- [Subscribe](https:\/\/www.bhg.com\/how-to-keep-apples-from-turning-brown-8406608)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nPlease fill out this field.\n\n- [Decorating](https:\/\/www.bhg.com\/decorating-and-design-5545967)\n  Decorating\n  \n  - 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Even if it’s the freshest fruit and you [select and store apples](https:\/\/www.bhg.com\/how-to-store-apples-8385440) following our Test Kitchen’s pro tips, it is likely to start browning in less than 5 minutes after slicing or biting into the fruit.\n\n![cut apples]()\n\n![cut apples](https:\/\/www.bhg.com\/thmb\/FUV1qYKk7843CGXH9MD9eJJlwFc=\/3720x0\/filters:no_upscale\\(\\):strip_icc\\(\\)\/GettyImages-129309409-8174b9cd9fad463b848a6e7ebb0283a9.jpg)\n\nCredit:\n\nTetra Images \/ Getty Images\n\nThe bad news about how to keep apples from turning brown? There’s no proven way to totally prevent this natural color change process from happening. The good news about how to keep apples from browning? A few almost-free and ultra-easy strategies can slow things down so you can keep apple flesh brightly-colored for longer than the length of your favorite pop song.\n\n## Why Do Apples Turn Brown, Anyway?\nWhether you’ve sliced them for [brown bag lunches](https:\/\/www.bhg.com\/recipes\/lunch\/healthy-lunch-ideas-brown-bag-recipes\/), to add to a [charcuterie board](https:\/\/www.bhg.com\/recipes\/party\/appetizers\/how-to-build-a-simple-charcuterie\/), to tuck inside a burger or [grilled cheese sandwich](https:\/\/www.bhg.com\/recipes\/lunch\/grilled-sandwich-recipes\/), or to fold into the filling for a [pie](https:\/\/www.bhg.com\/hand-pie-recipes-8356394) or [fruit crisp](https:\/\/www.bhg.com\/recipe\/fruit-crisp\/), apple flesh begins to brown in about 2 to 5 minutes after being exposed to air. You’ve probably noticed this when biting into an apple, too; by the time you make it around the entire apple, the place where you first took a bite might look a little more golden and a little less delicious than it was before.\n\nBrowning is an optical by-product of the reaction that naturally occurs when the apple’s [phenolic compounds](https:\/\/www.sciencedirect.com\/topics\/food-science\/phenolic-compound) meet an enzyme called [polyphenol oxidase](https:\/\/www.sciencedirect.com\/topics\/biochemistry-genetics-and-molecular-biology\/polyphenol-oxidase) (PPO). When an apple is whole these two things live in separate parts of apple cells. However, slicing or biting into apple flesh damages the cell membranes, which means that the PPO and phenolic compounds can mingle. PPO expedites the way the phenolic compounds interact with oxygen. As a result, the apple flesh cranks out brown-hued melanins (the same pigment that darkens human skin).\n\nThe temperature and oxygen level (say, sea level compared to high elevation) can affect how rapidly apples brown. Lower temps and less oxygen exposure slows browning a bit. The apple variety can move the needle as well, since certain types of apples have lower levels of phenols or PPO. Read on for more about a bushel of slow-to-brown [types of apples](https:\/\/www.bhg.com\/recipes\/how-to\/cook-with-fruits-and-vegetables\/types-of-apples\/).\n\nWhile it’s not the most appetizing to look at, “the brown pigment on the apple doesn’t cause any food safety concerns,” confirms [Sarah Brekke, M.S.](https:\/\/www.bhg.com\/author\/sarah-brekke\/), *Better Homes & Gardens* Test Kitchen culinary specialist. “You may notice that the aroma and flavor of the apple may change after the browning process occurs,” but it’s still safe to eat.\n\nIf apple skins appear wrinkly, they smell spoiled, or have large soft spots, [compost](https:\/\/www.bhg.com\/gardening\/yard\/compost\/how-to-compost\/) the fruit. These are all signs of apple spoilage.\n\n[Fruits and Vegetables You Should Never Store Together (Unless You Want Them to Spoil Faster)](https:\/\/www.bhg.com\/fruit-and-vegetable-storage-tips-7556210)\n\n## The Best Apples to Buy to Avoid Browning\nThe easiest solution for how to keep apples from turning brown starts at the orchard or the store. If you shop wisely, your apples may naturally brown at a slower rate.\n\nJust like sweet potatoes can be bred to perform well in drought conditions or sliced and transformed into French fries, and grapes can be crossed to birth new types of wine (ahem, Cabernet Sauvignon, the child of Cabernet Franc and Sauvignon Blanc), apples can be bred to be more resistant to browning. Fuji, Golden Delicious, and McIntosh apples tend to brown quite rapidly. Honeycrisp fall in the middle, and the following varieties are typically fairly slow to brown:\n\n- Ambrosia\n- Arctic\n- Cameo\n- Cortland\n- Empire\n- Envy\n- Gala\n- Opal\n- Snowsweet\n\n**Related:** [22 of Our Best Apple Recipes for Seasonal Flavor in Every Meal](https:\/\/www.bhg.com\/recipes\/desserts\/fruit\/apple-desserts\/)\n\n## The Best Ways to Keep Apples From Browning\nThe only true way to slow this oxidation process is to create an “armor” of sorts to protect the fruit flesh from air. This is a temporary fix, but works well to hinder browning between the time that you cut and cook with or snack on apples. Altering the pH also helps, so you’ll see several acidic forces in the list below.\n\nHere are four options for how to keep apple slices from turning brown (or at least slow the enzymatic activity down), ranked from most to least recommended, according to Brekke and the BHG Test Kitchen.\n\n- **Salt water.** Mix ½ teaspoon kosher salt with 1 cup of water. Add apple slices, allow them to soak for 10 to 15 minutes. Drain, rinsing in a colander under cool water if desired, and store in the refrigerator until serving or using the fruit. “This is the most dependable method we have found and will keep those apple slices from browning for a few hours at least,” Brekke says.\n- **Lemon juice.** In a small bowl, sprinkle juice from half of a lemon over 1 cut apple. Toss to coat. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Again, store in the refrigerator until you’re ready to serve or use the apples. Alternatively, soak apple slices in lemon water—1 tablespoon per 1 cup of water—for 5 minutes, then rinse and store in the fridge. “This helps short-term, but is not ideal if you want to store your slices for more than a few hours,” Brekke warns. “It also imparts a tell-tale lemon flavor to the apples so it’s not a suitable method for recipes where that lemon flavor isn’t compatible with the other flavors involved.\n- **Citric acid**. In a small bowl, sprinkle ½ teaspoon citric acid over 1 cut apple. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Store in the refrigerator until it’s time to use the apples. “While this works to slow browning, we find that it imparts too much of a sour flavor to the apples,” Brekke says.\n- **Plain water.** In a medium bowl, place 2 cups of water and 1 cut apple. “This prevents the cut surfaces from coming in contact with oxygen, but it’s only a good option if you’re going to be using or consuming the apples within 15 to 30 minutes,” Brekke advises. “Soaking longer than this will hurt the overall texture of the fruit.”\n## The Best Time to Wash and Cut Apples\nEven our best bet for how to keep apples from browning is only a stopgap. If possible, wash and slice or dice apples within 2 to 3 hours of when you’re planning to use them. The shorter the flesh is exposed to air the better.\n\n### Are Apples That Have Turned Brown Less Nutritious?\nYou may wonder if once an apple has turned brown whether its nutrition content is impacted. It's not, and in fact, squeezing some lemon juice on apples to keep apples from turning brown can add a bit of vitamin C. Also don't forget to keep the skin on if possible; that's where tons of the nutrients are. An apple with the skin has up to 114 percent more vitamin C, 20 percent more calcium, 19 percent more potassium and more fiber. The skin is also loaded with antioxidants. So don't toss the skin on apples—or other fruits and vegetables that have edible skins.\n\nExplore more:\n\n- [Recipes & Cooking](https:\/\/www.bhg.com\/recipes-and-cooking-5545938)\n- [How to Cook](https:\/\/www.bhg.com\/how-to-cook-5546000)\n- [Fruits & Vegetables](https:\/\/www.bhg.com\/cooking-with-fruits-and-vegetables-5653295)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![Cleaning apples with brush]() ![Cleaning apples with brush](https:\/\/www.bhg.com\/thmb\/wrsXEl9oCAq600Wo1t98vwDjc_I=\/282x188\/filters:no_upscale\\(\\):strip_icc\\(\\)\/BHG-how-to-wash-apples-8703349-step-04-0566_Frm3OGMaKO7B3URlFPxvMi-5c5b351a91e3451e800e4895c53b4b24.jpg) The Best Way to Wash Apples, According to Our Test Kitchen](https:\/\/www.bhg.com\/washing-apples-trick-11815047)\n\n[![Cut apple with seeds]() ![Cut apple with seeds](https:\/\/www.bhg.com\/thmb\/7YgERXzeayrFgqNpdIMX53-qiWw=\/282x188\/filters:no_upscale\\(\\):strip_icc\\(\\)\/GettyImages-1558576185-011c5f3d38cb402799532ba431e6993b.jpg) Are Apple Seeds OK to Eat? 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You Bet—Here’s How, and Why You Should](https:\/\/www.bhg.com\/can-you-eat-strawberry-leaves-8682257)\n\n[Better Homes & Gardens](https:\/\/www.bhg.com\/)\n\n[Newsletters](https:\/\/www.bhg.com\/how-to-keep-apples-from-turning-brown-8406608)\n\nFollow Us\n\n- [Decorating](https:\/\/www.bhg.com\/decorating-and-design-5545967)\n- [Home Improvement](https:\/\/www.bhg.com\/home-improvement\/)\n- [Rooms](https:\/\/www.bhg.com\/room-decorating-and-design-ideas-5545983)\n- [Garden](https:\/\/www.bhg.com\/gardening\/)\n- [Housekeeping](https:\/\/www.bhg.com\/homekeeping\/)\n- [Recipes](https:\/\/www.bhg.com\/recipes-and-cooking-5545938)\n- [Holidays](https:\/\/www.bhg.com\/holidays\/)\n- [Shopping](https:\/\/www.bhg.com\/shopping\/)\n- [News](https:\/\/www.bhg.com\/news\/)\n- [Magazine](https:\/\/www.bhg.com\/better-homes-and-garden-magazine\/)\n\n- [About Us](https:\/\/www.bhg.com\/about-better-homes-and-gardens-5525299)\n- [Editorial Process](https:\/\/www.bhg.com\/better-homes-and-gardens-editorial-policy-and-standards-5537160)\n- [Product Reviews](https:\/\/www.bhg.com\/commerce-guidelines-and-mission-5649373)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Contact Us](https:\/\/www.people.inc\/contact)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n\nBetter Homes & Gardens is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nMyrecipes Dialog\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"Apples, similar to their produce peers pears and bananas, tend to turn brown once the flesh is exposed. Even if it’s the freshest fruit and you [select and store apples](https:\/\/www.bhg.com\/how-to-store-apples-8385440) following our Test Kitchen’s pro tips, it is likely to start browning in less than 5 minutes after slicing or biting into the fruit.\n\nCredit:\n\nTetra Images \/ Getty Images\n\nThe bad news about how to keep apples from turning brown? There’s no proven way to totally prevent this natural color change process from happening. The good news about how to keep apples from browning? A few almost-free and ultra-easy strategies can slow things down so you can keep apple flesh brightly-colored for longer than the length of your favorite pop song.\n\n## Why Do Apples Turn Brown, Anyway?\nWhether you’ve sliced them for [brown bag lunches](https:\/\/www.bhg.com\/recipes\/lunch\/healthy-lunch-ideas-brown-bag-recipes\/), to add to a [charcuterie board](https:\/\/www.bhg.com\/recipes\/party\/appetizers\/how-to-build-a-simple-charcuterie\/), to tuck inside a burger or [grilled cheese sandwich](https:\/\/www.bhg.com\/recipes\/lunch\/grilled-sandwich-recipes\/), or to fold into the filling for a [pie](https:\/\/www.bhg.com\/hand-pie-recipes-8356394) or [fruit crisp](https:\/\/www.bhg.com\/recipe\/fruit-crisp\/), apple flesh begins to brown in about 2 to 5 minutes after being exposed to air. You’ve probably noticed this when biting into an apple, too; by the time you make it around the entire apple, the place where you first took a bite might look a little more golden and a little less delicious than it was before.\n\nBrowning is an optical by-product of the reaction that naturally occurs when the apple’s [phenolic compounds](https:\/\/www.sciencedirect.com\/topics\/food-science\/phenolic-compound) meet an enzyme called [polyphenol oxidase](https:\/\/www.sciencedirect.com\/topics\/biochemistry-genetics-and-molecular-biology\/polyphenol-oxidase) (PPO). When an apple is whole these two things live in separate parts of apple cells. However, slicing or biting into apple flesh damages the cell membranes, which means that the PPO and phenolic compounds can mingle. PPO expedites the way the phenolic compounds interact with oxygen. As a result, the apple flesh cranks out brown-hued melanins (the same pigment that darkens human skin).\n\nThe temperature and oxygen level (say, sea level compared to high elevation) can affect how rapidly apples brown. Lower temps and less oxygen exposure slows browning a bit. The apple variety can move the needle as well, since certain types of apples have lower levels of phenols or PPO. Read on for more about a bushel of slow-to-brown [types of apples](https:\/\/www.bhg.com\/recipes\/how-to\/cook-with-fruits-and-vegetables\/types-of-apples\/).\n\nWhile it’s not the most appetizing to look at, “the brown pigment on the apple doesn’t cause any food safety concerns,” confirms [Sarah Brekke, M.S.](https:\/\/www.bhg.com\/author\/sarah-brekke\/), *Better Homes & Gardens* Test Kitchen culinary specialist. “You may notice that the aroma and flavor of the apple may change after the browning process occurs,” but it’s still safe to eat.\n\nIf apple skins appear wrinkly, they smell spoiled, or have large soft spots, [compost](https:\/\/www.bhg.com\/gardening\/yard\/compost\/how-to-compost\/) the fruit. These are all signs of apple spoilage.\n\n## The Best Apples to Buy to Avoid Browning\nThe easiest solution for how to keep apples from turning brown starts at the orchard or the store. If you shop wisely, your apples may naturally brown at a slower rate.\n\nJust like sweet potatoes can be bred to perform well in drought conditions or sliced and transformed into French fries, and grapes can be crossed to birth new types of wine (ahem, Cabernet Sauvignon, the child of Cabernet Franc and Sauvignon Blanc), apples can be bred to be more resistant to browning. Fuji, Golden Delicious, and McIntosh apples tend to brown quite rapidly. Honeycrisp fall in the middle, and the following varieties are typically fairly slow to brown:\n\n- Ambrosia\n- Arctic\n- Cameo\n- Cortland\n- Empire\n- Envy\n- Gala\n- Opal\n- Snowsweet\n\n**Related:** [22 of Our Best Apple Recipes for Seasonal Flavor in Every Meal](https:\/\/www.bhg.com\/recipes\/desserts\/fruit\/apple-desserts\/)\n\n## The Best Ways to Keep Apples From Browning\nThe only true way to slow this oxidation process is to create an “armor” of sorts to protect the fruit flesh from air. This is a temporary fix, but works well to hinder browning between the time that you cut and cook with or snack on apples. Altering the pH also helps, so you’ll see several acidic forces in the list below.\n\nHere are four options for how to keep apple slices from turning brown (or at least slow the enzymatic activity down), ranked from most to least recommended, according to Brekke and the BHG Test Kitchen.\n\n- **Salt water.** Mix ½ teaspoon kosher salt with 1 cup of water. Add apple slices, allow them to soak for 10 to 15 minutes. Drain, rinsing in a colander under cool water if desired, and store in the refrigerator until serving or using the fruit. “This is the most dependable method we have found and will keep those apple slices from browning for a few hours at least,” Brekke says.\n- **Lemon juice.** In a small bowl, sprinkle juice from half of a lemon over 1 cut apple. Toss to coat. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Again, store in the refrigerator until you’re ready to serve or use the apples. Alternatively, soak apple slices in lemon water—1 tablespoon per 1 cup of water—for 5 minutes, then rinse and store in the fridge. “This helps short-term, but is not ideal if you want to store your slices for more than a few hours,” Brekke warns. “It also imparts a tell-tale lemon flavor to the apples so it’s not a suitable method for recipes where that lemon flavor isn’t compatible with the other flavors involved.\n- **Citric acid**. In a small bowl, sprinkle ½ teaspoon citric acid over 1 cut apple. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Store in the refrigerator until it’s time to use the apples. “While this works to slow browning, we find that it imparts too much of a sour flavor to the apples,” Brekke says.\n- **Plain water.** In a medium bowl, place 2 cups of water and 1 cut apple. “This prevents the cut surfaces from coming in contact with oxygen, but it’s only a good option if you’re going to be using or consuming the apples within 15 to 30 minutes,” Brekke advises. “Soaking longer than this will hurt the overall texture of the fruit.”\n## The Best Time to Wash and Cut Apples\nEven our best bet for how to keep apples from browning is only a stopgap. If possible, wash and slice or dice apples within 2 to 3 hours of when you’re planning to use them. The shorter the flesh is exposed to air the better.\n\n### Are Apples That Have Turned Brown Less Nutritious?\nYou may wonder if once an apple has turned brown whether its nutrition content is impacted. It's not, and in fact, squeezing some lemon juice on apples to keep apples from turning brown can add a bit of vitamin C. Also don't forget to keep the skin on if possible; that's where tons of the nutrients are. An apple with the skin has up to 114 percent more vitamin C, 20 percent more calcium, 19 percent more potassium and more fiber. The skin is also loaded with antioxidants. So don't toss the skin on apples—or other fruits and vegetables that have edible skins.","meta_canonical":null}

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Meta Title	How to Keep Apples From Turning Brown
Meta Description	Our Test Kitchen has conducted many trials to find the best options for how to keep apples from browning. Save time—and your produce—by turning to our recommended strategies for how to keep apple slices from turning brown for up to a few hours.
Meta Canonical	null
Boilerpipe Text	Apples, similar to their produce peers pears and bananas, tend to turn brown once the flesh is exposed. Even if it’s the freshest fruit and you select and store apples following our Test Kitchen’s pro tips, it is likely to start browning in less than 5 minutes after slicing or biting into the fruit. Credit: Tetra Images / Getty Images The bad news about how to keep apples from turning brown? There’s no proven way to totally prevent this natural color change process from happening. The good news about how to keep apples from browning? A few almost-free and ultra-easy strategies can slow things down so you can keep apple flesh brightly-colored for longer than the length of your favorite pop song. Why Do Apples Turn Brown, Anyway? Whether you’ve sliced them for brown bag lunches , to add to a charcuterie board , to tuck inside a burger or grilled cheese sandwich , or to fold into the filling for a pie or fruit crisp , apple flesh begins to brown in about 2 to 5 minutes after being exposed to air. You’ve probably noticed this when biting into an apple, too; by the time you make it around the entire apple, the place where you first took a bite might look a little more golden and a little less delicious than it was before. Browning is an optical by-product of the reaction that naturally occurs when the apple’s phenolic compounds meet an enzyme called polyphenol oxidase (PPO). When an apple is whole these two things live in separate parts of apple cells. However, slicing or biting into apple flesh damages the cell membranes, which means that the PPO and phenolic compounds can mingle. PPO expedites the way the phenolic compounds interact with oxygen. As a result, the apple flesh cranks out brown-hued melanins (the same pigment that darkens human skin). The temperature and oxygen level (say, sea level compared to high elevation) can affect how rapidly apples brown. Lower temps and less oxygen exposure slows browning a bit. The apple variety can move the needle as well, since certain types of apples have lower levels of phenols or PPO. Read on for more about a bushel of slow-to-brown types of apples . While it’s not the most appetizing to look at, “the brown pigment on the apple doesn’t cause any food safety concerns,” confirms Sarah Brekke, M.S. , Better Homes & Gardens Test Kitchen culinary specialist. “You may notice that the aroma and flavor of the apple may change after the browning process occurs,” but it’s still safe to eat. If apple skins appear wrinkly, they smell spoiled, or have large soft spots, compost the fruit. These are all signs of apple spoilage. The Best Apples to Buy to Avoid Browning The easiest solution for how to keep apples from turning brown starts at the orchard or the store. If you shop wisely, your apples may naturally brown at a slower rate. Just like sweet potatoes can be bred to perform well in drought conditions or sliced and transformed into French fries, and grapes can be crossed to birth new types of wine (ahem, Cabernet Sauvignon, the child of Cabernet Franc and Sauvignon Blanc), apples can be bred to be more resistant to browning. Fuji, Golden Delicious, and McIntosh apples tend to brown quite rapidly. Honeycrisp fall in the middle, and the following varieties are typically fairly slow to brown: Ambrosia Arctic Cameo Cortland Empire Envy Gala Opal Snowsweet Related: 22 of Our Best Apple Recipes for Seasonal Flavor in Every Meal The Best Ways to Keep Apples From Browning The only true way to slow this oxidation process is to create an “armor” of sorts to protect the fruit flesh from air. This is a temporary fix, but works well to hinder browning between the time that you cut and cook with or snack on apples. Altering the pH also helps, so you’ll see several acidic forces in the list below. Here are four options for how to keep apple slices from turning brown (or at least slow the enzymatic activity down), ranked from most to least recommended, according to Brekke and the BHG Test Kitchen. Salt water. Mix ½ teaspoon kosher salt with 1 cup of water. Add apple slices, allow them to soak for 10 to 15 minutes. Drain, rinsing in a colander under cool water if desired, and store in the refrigerator until serving or using the fruit. “This is the most dependable method we have found and will keep those apple slices from browning for a few hours at least,” Brekke says. Lemon juice. In a small bowl, sprinkle juice from half of a lemon over 1 cut apple. Toss to coat. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Again, store in the refrigerator until you’re ready to serve or use the apples. Alternatively, soak apple slices in lemon water—1 tablespoon per 1 cup of water—for 5 minutes, then rinse and store in the fridge. “This helps short-term, but is not ideal if you want to store your slices for more than a few hours,” Brekke warns. “It also imparts a tell-tale lemon flavor to the apples so it’s not a suitable method for recipes where that lemon flavor isn’t compatible with the other flavors involved. Citric acid . In a small bowl, sprinkle ½ teaspoon citric acid over 1 cut apple. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Store in the refrigerator until it’s time to use the apples. “While this works to slow browning, we find that it imparts too much of a sour flavor to the apples,” Brekke says. Plain water. In a medium bowl, place 2 cups of water and 1 cut apple. “This prevents the cut surfaces from coming in contact with oxygen, but it’s only a good option if you’re going to be using or consuming the apples within 15 to 30 minutes,” Brekke advises. “Soaking longer than this will hurt the overall texture of the fruit.” The Best Time to Wash and Cut Apples Even our best bet for how to keep apples from browning is only a stopgap. If possible, wash and slice or dice apples within 2 to 3 hours of when you’re planning to use them. The shorter the flesh is exposed to air the better. Are Apples That Have Turned Brown Less Nutritious? You may wonder if once an apple has turned brown whether its nutrition content is impacted. It's not, and in fact, squeezing some lemon juice on apples to keep apples from turning brown can add a bit of vitamin C. Also don't forget to keep the skin on if possible; that's where tons of the nutrients are. An apple with the skin has up to 114 percent more vitamin C, 20 percent more calcium, 19 percent more potassium and more fiber. The skin is also loaded with antioxidants. So don't toss the skin on apples—or other fruits and vegetables that have edible skins.
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[Why Do Apples Turn Brown, Anyway?](https://www.bhg.com/how-to-keep-apples-from-turning-brown-8406608#toc-why-do-apples-turn-brown-anyway) - [The Best Apples to Buy to Avoid Browning](https://www.bhg.com/how-to-keep-apples-from-turning-brown-8406608#toc-the-best-apples-to-buy-to-avoid-browning) - [The Best Ways to Keep Apples From Browning](https://www.bhg.com/how-to-keep-apples-from-turning-brown-8406608#toc-the-best-ways-to-keep-apples-from-browning) - [The Best Time to Wash and Cut Apples](https://www.bhg.com/how-to-keep-apples-from-turning-brown-8406608#toc-the-best-time-to-wash-and-cut-apples) Apples, similar to their produce peers pears and bananas, tend to turn brown once the flesh is exposed. Even if it’s the freshest fruit and you [select and store apples](https://www.bhg.com/how-to-store-apples-8385440) following our Test Kitchen’s pro tips, it is likely to start browning in less than 5 minutes after slicing or biting into the fruit. ![cut apples]() ![cut apples](https://www.bhg.com/thmb/FUV1qYKk7843CGXH9MD9eJJlwFc=/3720x0/filters:no_upscale\(\):strip_icc\(\)/GettyImages-129309409-8174b9cd9fad463b848a6e7ebb0283a9.jpg) Credit: Tetra Images / Getty Images The bad news about how to keep apples from turning brown? There’s no proven way to totally prevent this natural color change process from happening. The good news about how to keep apples from browning? A few almost-free and ultra-easy strategies can slow things down so you can keep apple flesh brightly-colored for longer than the length of your favorite pop song. ## Why Do Apples Turn Brown, Anyway? Whether you’ve sliced them for [brown bag lunches](https://www.bhg.com/recipes/lunch/healthy-lunch-ideas-brown-bag-recipes/), to add to a [charcuterie board](https://www.bhg.com/recipes/party/appetizers/how-to-build-a-simple-charcuterie/), to tuck inside a burger or [grilled cheese sandwich](https://www.bhg.com/recipes/lunch/grilled-sandwich-recipes/), or to fold into the filling for a [pie](https://www.bhg.com/hand-pie-recipes-8356394) or [fruit crisp](https://www.bhg.com/recipe/fruit-crisp/), apple flesh begins to brown in about 2 to 5 minutes after being exposed to air. You’ve probably noticed this when biting into an apple, too; by the time you make it around the entire apple, the place where you first took a bite might look a little more golden and a little less delicious than it was before. Browning is an optical by-product of the reaction that naturally occurs when the apple’s [phenolic compounds](https://www.sciencedirect.com/topics/food-science/phenolic-compound) meet an enzyme called [polyphenol oxidase](https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/polyphenol-oxidase) (PPO). When an apple is whole these two things live in separate parts of apple cells. However, slicing or biting into apple flesh damages the cell membranes, which means that the PPO and phenolic compounds can mingle. PPO expedites the way the phenolic compounds interact with oxygen. As a result, the apple flesh cranks out brown-hued melanins (the same pigment that darkens human skin). The temperature and oxygen level (say, sea level compared to high elevation) can affect how rapidly apples brown. Lower temps and less oxygen exposure slows browning a bit. The apple variety can move the needle as well, since certain types of apples have lower levels of phenols or PPO. Read on for more about a bushel of slow-to-brown [types of apples](https://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/types-of-apples/). While it’s not the most appetizing to look at, “the brown pigment on the apple doesn’t cause any food safety concerns,” confirms [Sarah Brekke, M.S.](https://www.bhg.com/author/sarah-brekke/), Better Homes & Gardens Test Kitchen culinary specialist. “You may notice that the aroma and flavor of the apple may change after the browning process occurs,” but it’s still safe to eat. If apple skins appear wrinkly, they smell spoiled, or have large soft spots, [compost](https://www.bhg.com/gardening/yard/compost/how-to-compost/) the fruit. These are all signs of apple spoilage. [Fruits and Vegetables You Should Never Store Together (Unless You Want Them to Spoil Faster)](https://www.bhg.com/fruit-and-vegetable-storage-tips-7556210) ## The Best Apples to Buy to Avoid Browning The easiest solution for how to keep apples from turning brown starts at the orchard or the store. If you shop wisely, your apples may naturally brown at a slower rate. Just like sweet potatoes can be bred to perform well in drought conditions or sliced and transformed into French fries, and grapes can be crossed to birth new types of wine (ahem, Cabernet Sauvignon, the child of Cabernet Franc and Sauvignon Blanc), apples can be bred to be more resistant to browning. Fuji, Golden Delicious, and McIntosh apples tend to brown quite rapidly. Honeycrisp fall in the middle, and the following varieties are typically fairly slow to brown: - Ambrosia - Arctic - Cameo - Cortland - Empire - Envy - Gala - Opal - Snowsweet Related: [22 of Our Best Apple Recipes for Seasonal Flavor in Every Meal](https://www.bhg.com/recipes/desserts/fruit/apple-desserts/) ## The Best Ways to Keep Apples From Browning The only true way to slow this oxidation process is to create an “armor” of sorts to protect the fruit flesh from air. This is a temporary fix, but works well to hinder browning between the time that you cut and cook with or snack on apples. Altering the pH also helps, so you’ll see several acidic forces in the list below. Here are four options for how to keep apple slices from turning brown (or at least slow the enzymatic activity down), ranked from most to least recommended, according to Brekke and the BHG Test Kitchen. - Salt water. Mix ½ teaspoon kosher salt with 1 cup of water. Add apple slices, allow them to soak for 10 to 15 minutes. Drain, rinsing in a colander under cool water if desired, and store in the refrigerator until serving or using the fruit. “This is the most dependable method we have found and will keep those apple slices from browning for a few hours at least,” Brekke says. - Lemon juice. In a small bowl, sprinkle juice from half of a lemon over 1 cut apple. Toss to coat. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Again, store in the refrigerator until you’re ready to serve or use the apples. Alternatively, soak apple slices in lemon water—1 tablespoon per 1 cup of water—for 5 minutes, then rinse and store in the fridge. “This helps short-term, but is not ideal if you want to store your slices for more than a few hours,” Brekke warns. “It also imparts a tell-tale lemon flavor to the apples so it’s not a suitable method for recipes where that lemon flavor isn’t compatible with the other flavors involved. - Citric acid. In a small bowl, sprinkle ½ teaspoon citric acid over 1 cut apple. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Store in the refrigerator until it’s time to use the apples. “While this works to slow browning, we find that it imparts too much of a sour flavor to the apples,” Brekke says. - Plain water. In a medium bowl, place 2 cups of water and 1 cut apple. “This prevents the cut surfaces from coming in contact with oxygen, but it’s only a good option if you’re going to be using or consuming the apples within 15 to 30 minutes,” Brekke advises. “Soaking longer than this will hurt the overall texture of the fruit.” ## The Best Time to Wash and Cut Apples Even our best bet for how to keep apples from browning is only a stopgap. If possible, wash and slice or dice apples within 2 to 3 hours of when you’re planning to use them. The shorter the flesh is exposed to air the better. ### Are Apples That Have Turned Brown Less Nutritious? You may wonder if once an apple has turned brown whether its nutrition content is impacted. It's not, and in fact, squeezing some lemon juice on apples to keep apples from turning brown can add a bit of vitamin C. Also don't forget to keep the skin on if possible; that's where tons of the nutrients are. An apple with the skin has up to 114 percent more vitamin C, 20 percent more calcium, 19 percent more potassium and more fiber. The skin is also loaded with antioxidants. So don't toss the skin on apples—or other fruits and vegetables that have edible skins. Explore more: - [Recipes & Cooking](https://www.bhg.com/recipes-and-cooking-5545938) - [How to Cook](https://www.bhg.com/how-to-cook-5546000) - [Fruits & Vegetables](https://www.bhg.com/cooking-with-fruits-and-vegetables-5653295) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	Apples, similar to their produce peers pears and bananas, tend to turn brown once the flesh is exposed. Even if it’s the freshest fruit and you [select and store apples](https://www.bhg.com/how-to-store-apples-8385440) following our Test Kitchen’s pro tips, it is likely to start browning in less than 5 minutes after slicing or biting into the fruit. Credit: Tetra Images / Getty Images The bad news about how to keep apples from turning brown? There’s no proven way to totally prevent this natural color change process from happening. The good news about how to keep apples from browning? A few almost-free and ultra-easy strategies can slow things down so you can keep apple flesh brightly-colored for longer than the length of your favorite pop song. ## Why Do Apples Turn Brown, Anyway? Whether you’ve sliced them for [brown bag lunches](https://www.bhg.com/recipes/lunch/healthy-lunch-ideas-brown-bag-recipes/), to add to a [charcuterie board](https://www.bhg.com/recipes/party/appetizers/how-to-build-a-simple-charcuterie/), to tuck inside a burger or [grilled cheese sandwich](https://www.bhg.com/recipes/lunch/grilled-sandwich-recipes/), or to fold into the filling for a [pie](https://www.bhg.com/hand-pie-recipes-8356394) or [fruit crisp](https://www.bhg.com/recipe/fruit-crisp/), apple flesh begins to brown in about 2 to 5 minutes after being exposed to air. You’ve probably noticed this when biting into an apple, too; by the time you make it around the entire apple, the place where you first took a bite might look a little more golden and a little less delicious than it was before. Browning is an optical by-product of the reaction that naturally occurs when the apple’s [phenolic compounds](https://www.sciencedirect.com/topics/food-science/phenolic-compound) meet an enzyme called [polyphenol oxidase](https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/polyphenol-oxidase) (PPO). When an apple is whole these two things live in separate parts of apple cells. However, slicing or biting into apple flesh damages the cell membranes, which means that the PPO and phenolic compounds can mingle. PPO expedites the way the phenolic compounds interact with oxygen. As a result, the apple flesh cranks out brown-hued melanins (the same pigment that darkens human skin). The temperature and oxygen level (say, sea level compared to high elevation) can affect how rapidly apples brown. Lower temps and less oxygen exposure slows browning a bit. The apple variety can move the needle as well, since certain types of apples have lower levels of phenols or PPO. Read on for more about a bushel of slow-to-brown [types of apples](https://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/types-of-apples/). While it’s not the most appetizing to look at, “the brown pigment on the apple doesn’t cause any food safety concerns,” confirms [Sarah Brekke, M.S.](https://www.bhg.com/author/sarah-brekke/), Better Homes & Gardens Test Kitchen culinary specialist. “You may notice that the aroma and flavor of the apple may change after the browning process occurs,” but it’s still safe to eat. If apple skins appear wrinkly, they smell spoiled, or have large soft spots, [compost](https://www.bhg.com/gardening/yard/compost/how-to-compost/) the fruit. These are all signs of apple spoilage. ## The Best Apples to Buy to Avoid Browning The easiest solution for how to keep apples from turning brown starts at the orchard or the store. If you shop wisely, your apples may naturally brown at a slower rate. Just like sweet potatoes can be bred to perform well in drought conditions or sliced and transformed into French fries, and grapes can be crossed to birth new types of wine (ahem, Cabernet Sauvignon, the child of Cabernet Franc and Sauvignon Blanc), apples can be bred to be more resistant to browning. Fuji, Golden Delicious, and McIntosh apples tend to brown quite rapidly. Honeycrisp fall in the middle, and the following varieties are typically fairly slow to brown: - Ambrosia - Arctic - Cameo - Cortland - Empire - Envy - Gala - Opal - Snowsweet Related: [22 of Our Best Apple Recipes for Seasonal Flavor in Every Meal](https://www.bhg.com/recipes/desserts/fruit/apple-desserts/) ## The Best Ways to Keep Apples From Browning The only true way to slow this oxidation process is to create an “armor” of sorts to protect the fruit flesh from air. This is a temporary fix, but works well to hinder browning between the time that you cut and cook with or snack on apples. Altering the pH also helps, so you’ll see several acidic forces in the list below. Here are four options for how to keep apple slices from turning brown (or at least slow the enzymatic activity down), ranked from most to least recommended, according to Brekke and the BHG Test Kitchen. - Salt water. Mix ½ teaspoon kosher salt with 1 cup of water. Add apple slices, allow them to soak for 10 to 15 minutes. Drain, rinsing in a colander under cool water if desired, and store in the refrigerator until serving or using the fruit. “This is the most dependable method we have found and will keep those apple slices from browning for a few hours at least,” Brekke says. - Lemon juice. In a small bowl, sprinkle juice from half of a lemon over 1 cut apple. Toss to coat. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Again, store in the refrigerator until you’re ready to serve or use the apples. Alternatively, soak apple slices in lemon water—1 tablespoon per 1 cup of water—for 5 minutes, then rinse and store in the fridge. “This helps short-term, but is not ideal if you want to store your slices for more than a few hours,” Brekke warns. “It also imparts a tell-tale lemon flavor to the apples so it’s not a suitable method for recipes where that lemon flavor isn’t compatible with the other flavors involved. - Citric acid. In a small bowl, sprinkle ½ teaspoon citric acid over 1 cut apple. Allow the apple slices to sit for 5 minutes, then rinse in a colander under cool water after 5 minutes or so. Store in the refrigerator until it’s time to use the apples. “While this works to slow browning, we find that it imparts too much of a sour flavor to the apples,” Brekke says. - Plain water. In a medium bowl, place 2 cups of water and 1 cut apple. “This prevents the cut surfaces from coming in contact with oxygen, but it’s only a good option if you’re going to be using or consuming the apples within 15 to 30 minutes,” Brekke advises. “Soaking longer than this will hurt the overall texture of the fruit.” ## The Best Time to Wash and Cut Apples Even our best bet for how to keep apples from browning is only a stopgap. If possible, wash and slice or dice apples within 2 to 3 hours of when you’re planning to use them. The shorter the flesh is exposed to air the better. ### Are Apples That Have Turned Brown Less Nutritious? You may wonder if once an apple has turned brown whether its nutrition content is impacted. It's not, and in fact, squeezing some lemon juice on apples to keep apples from turning brown can add a bit of vitamin C. Also don't forget to keep the skin on if possible; that's where tons of the nutrients are. An apple with the skin has up to 114 percent more vitamin C, 20 percent more calcium, 19 percent more potassium and more fiber. The skin is also loaded with antioxidants. So don't toss the skin on apples—or other fruits and vegetables that have edible skins.
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