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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 187 (from laksa010)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa187.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.foodandwine.com/prevent-apples-turning-brown-8714291\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/prevent-apples-turning-brown-8714291\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foodandwine.com\/prevent-apples-turning-brown-8714291","crawl_time":1776327199,"first_indexed_time":1726760776,"http_code":200,"src_unparsed":"com,foodandwine!www,\/prevent-apples-turning-brown-8714291 s443","src_root_hash":"14720943955733791187","history_drop_reason":null,"meta_title":"How to Keep Apples From Turning Brown, According to a Food Scientist","meta_descriptions":["The moment you cut into an apple, oxidation, the process that turns your slices brown, begins. Here’s how to slow it down whether you’re enjoying an apple as a snack or using apples for recipes like salads or apple pie."],"attrs_boilerpipe_text":"Credit:\nFood & Wine \/ Getty Images\nThe moment you cut into an\napple\n, the clock starts ticking. As the minutes pass, the fruit’s once-pristine interior starts to brown, giving your carefully sliced snack or\niconic pie\ningredient a very different hue. What gives?\nTo understand why apples brown and the best ways to keep them from changing color, we consulted a food scientist. Here’s everything you need to know.\nHow to prevent apples from turning brown\nYou can’t entirely prevent apples from browning over time, but you can slow down the process. Oxygen is the enemy here. “Either create a protective barrier or add an ingredient to slow down oxidation,” says certified culinary scientist\nJessica Gavin\n. “Each of these methods helps maintain the apples’ color and freshness, making them perfect for prepping ahead.”\n1. Submerge cut apples in cold water\nAdd apple pieces to a bowl filled with cold water. Place a paper towel directly onto the surface of the water to keep the slices submerged. Plan to use them within 12 hours of cutting for peak freshness. “It’s simple, economical, and effective for same-day use,” Gavin says.\n2. Soak cut apples in salted water\nMix half a teaspoon of salt with one cup of cold water, stirring until the salt mostly dissolves. Soak the apple pieces for 10 minutes, then drain and rinse them in fresh, cold water. \n“I prefer the salt water method for long-term storage,” Gavin says. “It’s great for prepping ahead, keeping apples bright and fresh with minimal impact on taste or texture, even after 24 hours.”\n3. Briefly soak cut apples in lemon water \nMix one teaspoon of lemon juice with one cup of cold water to make acidulated water. Soak the apple pieces for five minutes, then drain them and rinse in fresh cold water. Gavin suggests using them within 24 hours. You can also simply rub the apples with fresh lemon juice, as many apple pie recipes suggest. \n4. Briefly soak apples in sweetened water\nHoney contains a compound that neutralizes polyphenol oxidase, an enzyme that contributes to fruit browning. Add a tablespoon of honey to one cup of cold water, and stir vigorously until it dissolves. Soak the apple pieces for five minutes, then drain them and give them a rinse in fresh cold water. Use them within 24 hours. \nWhy do apples brown?\nApples brown after they’re cut because oxygen initiates a chemical reaction in the newly exposed flesh.\n“When you cut into an apple, you break its cell walls, releasing an enzyme known as polyphenol oxidase,” explains Gavin. “When exposed to oxygen, this enzyme reacts with [compounds known as] polyphenols in the apple’s flesh.” The resulting chemical reaction forms brown pigments called melanins. \nApples usually start to brown within 15 minutes of being cut. If the room where the sliced apples are sitting is very hot, browning can occur more quickly.\nCertain\ntypes of apples\nbrown more quickly than others. Fuji, McIntosh, and Golden Delicious generally brown faster than Honeycrisp; while Empire, Pink Lady, and Cortland apples are the slowest to brown.\nCan you eat brown apples?\nIt’s perfectly safe to eat apple slices that have turned brown. You might not find them as visually appealing as when they were freshly cut, but the oxidation process doesn’t change apples’ flavor or indicate spoilage. ","attrs_markdown":"\n\n[Skip to content](https:\/\/www.foodandwine.com\/prevent-apples-turning-brown-8714291#main)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n- Please fill out this field.\n- [Newsletters](https:\/\/www.foodandwine.com\/prevent-apples-turning-brown-8714291)\n- [Sweepstakes](https:\/\/www.foodandwine.com\/sweepstakes)\n- [Subscribe](https:\/\/www.foodandwine.com\/prevent-apples-turning-brown-8714291)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n  Food\n  \n  - [Recipes](https:\/\/www.foodandwine.com\/recipes)\n  - [Ingredients](https:\/\/www.foodandwine.com\/ingredients)\n  - [Cooking Techniques](https:\/\/www.foodandwine.com\/cooking-techniques)\n  - [World Cuisines](https:\/\/www.foodandwine.com\/recipes\/cuisine)\n  - 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[Global Tastemakers](https:\/\/www.foodandwine.com\/global-tastemakers-7496846)\n\n[About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n\n[Subscribe](https:\/\/www.foodandwine.com\/prevent-apples-turning-brown-8714291)\n\n# 4 Ways to Keep Apples From Browning, According to a Food Scientist\nUse these easy, proven methods to keep your apples bright and fresh.\n\nBy\n\n[Emily Saladino](https:\/\/www.foodandwine.com\/emily-saladino-8660865)\n\n![Emily Saladino]()\n\n![Emily Saladino](https:\/\/www.foodandwine.com\/thmb\/s4Aj6impm3njRUFkr5ZMDEh0B-s=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/emily-saladino-headshot-ae4839cefdde49409a638155864c821a.jpg)\n\n[Emily Saladino](https:\/\/www.foodandwine.com\/emily-saladino-8660865)\n\nEmily Saladino is a journalist, editor, and recipe developer in New York. Previously a culinary editor at Food Network and managing editor of Wine Enthusiast, she works as a contributing editor at Imbibe and writer at large for Wine Enthusiast, where she reviews wines from Croatia, Greece, Georgia, Hungary, and Lebanon.\n\n[Food & Wine's Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n\nPublished on September 19, 2024\n\nClose\n\n![A browning apple with a background of cut apples. ](https:\/\/www.foodandwine.com\/thmb\/eTXAzYWpMtkswl00vPTzcz6Hvm8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/How-to-keep-apples-from-browning-FT-BLOGO0924-5bb906ebd12f4fca928abe86ba0b266a.jpg)\n\n![A browning apple with a background of cut apples. ](https:\/\/www.foodandwine.com\/thmb\/eTXAzYWpMtkswl00vPTzcz6Hvm8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/How-to-keep-apples-from-browning-FT-BLOGO0924-5bb906ebd12f4fca928abe86ba0b266a.jpg)\n\nCredit:\n\nFood & Wine \/ Getty Images\n\nThe moment you cut into an [apple](https:\/\/www.foodandwine.com\/apple-recipes-6407217), the clock starts ticking. As the minutes pass, the fruit’s once-pristine interior starts to brown, giving your carefully sliced snack or [iconic pie](https:\/\/www.foodandwine.com\/desserts\/pies\/apple-pie\/apple-pie) ingredient a very different hue. What gives?\n\nTo understand why apples brown and the best ways to keep them from changing color, we consulted a food scientist. Here’s everything you need to know.\n\n[What Are the Best Apples to Use for Apple Pie?](https:\/\/www.foodandwine.com\/best-apples-for-pie-8701600)\n\n## How to prevent apples from turning brown\nYou can’t entirely prevent apples from browning over time, but you can slow down the process. Oxygen is the enemy here. “Either create a protective barrier or add an ingredient to slow down oxidation,” says certified culinary scientist [Jessica Gavin](https:\/\/www.jessicagavin.com\/). “Each of these methods helps maintain the apples’ color and freshness, making them perfect for prepping ahead.”\n\n### 1\\. Submerge cut apples in cold water\nAdd apple pieces to a bowl filled with cold water. Place a paper towel directly onto the surface of the water to keep the slices submerged. Plan to use them within 12 hours of cutting for peak freshness. “It’s simple, economical, and effective for same-day use,” Gavin says.\n\n### 2\\. Soak cut apples in salted water\nMix half a teaspoon of salt with one cup of cold water, stirring until the salt mostly dissolves. Soak the apple pieces for 10 minutes, then drain and rinse them in fresh, cold water.\n\n“I prefer the salt water method for long-term storage,” Gavin says. “It’s great for prepping ahead, keeping apples bright and fresh with minimal impact on taste or texture, even after 24 hours.”\n\n### 3\\. Briefly soak cut apples in lemon water\nMix one teaspoon of lemon juice with one cup of cold water to make acidulated water. Soak the apple pieces for five minutes, then drain them and rinse in fresh cold water. Gavin suggests using them within 24 hours. You can also simply rub the apples with fresh lemon juice, as many apple pie recipes suggest.\n\n### 4\\. Briefly soak apples in sweetened water\nHoney contains a compound that neutralizes polyphenol oxidase, an enzyme that contributes to fruit browning. Add a tablespoon of honey to one cup of cold water, and stir vigorously until it dissolves. Soak the apple pieces for five minutes, then drain them and give them a rinse in fresh cold water. Use them within 24 hours.\n\n## Why do apples brown?\nApples brown after they’re cut because oxygen initiates a chemical reaction in the newly exposed flesh.\n\n“When you cut into an apple, you break its cell walls, releasing an enzyme known as polyphenol oxidase,” explains Gavin. “When exposed to oxygen, this enzyme reacts with \\[compounds known as\\] polyphenols in the apple’s flesh.” The resulting chemical reaction forms brown pigments called melanins.\n\nApples usually start to brown within 15 minutes of being cut. If the room where the sliced apples are sitting is very hot, browning can occur more quickly.\n\nCertain [types of apples](https:\/\/www.foodandwine.com\/types-of-apples-7976165) brown more quickly than others. Fuji, McIntosh, and Golden Delicious generally brown faster than Honeycrisp; while Empire, Pink Lady, and Cortland apples are the slowest to brown.\n\n[From Johnny Appleseed to Cosmic Crisp, Here’s Everything You Need to Know About Apples in America Right Now](https:\/\/www.foodandwine.com\/how-about-them-apples-8346800)\n\n## Can you eat brown apples?\nIt’s perfectly safe to eat apple slices that have turned brown. You might not find them as visually appealing as when they were freshly cut, but the oxidation process doesn’t change apples’ flavor or indicate spoilage.\n\nExplore more:\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n- [Ingredients](https:\/\/www.foodandwine.com\/ingredients)\n- [Fruits](https:\/\/www.foodandwine.com\/fruits)\n- [Apple](https:\/\/www.foodandwine.com\/fruits\/apple)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![Kudos apples developed by University of Minnesota.]() ![Kudos apples developed by University of Minnesota.](https:\/\/www.foodandwine.com\/thmb\/jO3QnkCwXxVyY9rqEVWq7qRfyJU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/New-Apples-2025-FT-DGTL1025-Kudos-02-dc287e4b068e41d5903dd21532990b78.jpg) The New ‘It’ Apples to Look Out for This Fall](https:\/\/www.foodandwine.com\/new-apple-varieties-11825259)\n\n[![Cider Braised Apples, Bacon, & Garlic]() ![Cider Braised Apples, Bacon, & Garlic](https:\/\/www.foodandwine.com\/thmb\/AzuE59bBc2LV3FHIKuHsFGIHoWI=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Cider-Braised-Apples-Bacon-and-Garlic-FT-RECIPE1123-fece216510f14f99be68249cb050434b.jpg) Cider-Braised Apples, Bacon, and Garlic 40 mins](https:\/\/www.foodandwine.com\/cider-braised-apples-bacon-and-garlic-8304287)\n\n[The Ultimate Guide to 85 Apple Varieties, From Heirlooms to Hybrids](https:\/\/www.foodandwine.com\/types-of-apples-7976165)\n\n[![Spice Roasted Apples Recipe]() ![Spice Roasted Apples Recipe](https:\/\/www.foodandwine.com\/thmb\/VsX7dlJwsHkKD7zWff3zIk1vfbs=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/spice-roasted-apples-recipe-FT-BLOG1019-f1d30e7037444ddc844dde2d4d2e25b4.jpg) 23 Deliciously Autumnal Apple Desserts From Pies to Fritters](https:\/\/www.foodandwine.com\/desserts\/apple-desserts)\n\n[![Apple Flambé Pie]() ![Apple Flambé Pie](https:\/\/www.foodandwine.com\/thmb\/MSz8NHi59Z8AZtEfJGscx911Wd0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Apple-Flambe-Pie-FT-BLOG1022-2000-547435dfcf804e1987e42104fde78498.jpg) 16 Fantastic Apple Pie Recipes to Make This Fall](https:\/\/www.foodandwine.com\/apple-pie-6403799)\n\n[![Various apples]() ![Various apples](https:\/\/www.foodandwine.com\/thmb\/I-823aYrwNJI3gkP3w-KKp3WVz8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/A-Feast-of-Apples-FT-2-MAG1123-980271d42b1a489bab239b1466588ca4.jpg) From Johnny Appleseed to Cosmic Crisp, Here’s Everything You Need to Know About Apples in America Right Now](https:\/\/www.foodandwine.com\/how-about-them-apples-8346800)\n\n[![Spinach Salad with Warm Maple Dressing]() ![Spinach Salad with Warm Maple Dressing](https:\/\/www.foodandwine.com\/thmb\/cX8mOCVPaPT55BOOpYmhrYAufpc=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Spinach-Salad-with-Warm-Maple-Dressing-FT-RECIPE1222-8b8cf81cd7a34ccbba76511c3b32b89a.jpg) 27 Crisp, Colorful, and Creative Apple Salad Recipes to Make This Fall](https:\/\/www.foodandwine.com\/apple-salad-recipes-11788399)\n\n[![Caramelized Apple Bread with Ginger and Almond]() ![Caramelized Apple Bread with Ginger and Almond](https:\/\/www.foodandwine.com\/thmb\/C9Q1g-Ngo2WJIj8jjYPPFTQLqSo=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/caramelized-apple-bread-with-ginger-and-almond-FT-RECIPE1020-41f6c0731d1848ce8811eba6f7aa00f3.jpg) 9 Exceptional Apple Cakes for Fall](https:\/\/www.foodandwine.com\/desserts\/cake\/apple-cake-recipes)\n\n[![Miso Caramel Apple Danish]() ![Miso Caramel Apple Danish](https:\/\/www.foodandwine.com\/thmb\/6ak-pTMCWbgGJtLiw1mdCIG_SII=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/miso-caramel-apple-danish-FT-RECIPE0920-005dcb017b23462383ea77c4549b1a44.jpg) 32 Autumnal Apple Recipes, From Salads and Glazes to Pie](https:\/\/www.foodandwine.com\/apple-recipes-6407217)\n\n[![An apple pie with apples in the background. ]() ![An apple pie with apples in the background. ](https:\/\/www.foodandwine.com\/thmb\/TXM4BE8fZUGaJ0O3PtkFAg1U0-o=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Best-apples-for-baking-according-to-pastry-chefs-FT-BLOG0824-800a5355c3d54ae8bc39768c715f3e22.jpg) What Are the Best Apples to Use for Apple Pie?](https:\/\/www.foodandwine.com\/best-apples-for-pie-8701600)\n\n[![Apples-Freshness-FT.jpg]() 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Pie](https:\/\/www.foodandwine.com\/thmb\/IBTGFM9-yyPuLlBTFye_a8FuWNI=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/deep-dish-all-american-cinnamon-apple-pie-XL-RECIPE0918-42f5239162304b6e821e946fa13c7078.jpg) Deep-Dish All-American Cinnamon Apple Pie 6 hrs 20 mins](https:\/\/www.foodandwine.com\/recipes\/deep-dish-all-american-cinnamon-apple-pie)\n\n[![Spiced Brown Sugar Ham with Apple Jus]() ![Spiced Brown Sugar Ham with Apple Jus](https:\/\/www.foodandwine.com\/thmb\/LLIXLBssZyHsbkSpuPrKPWcRTjA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/spiced-brown-sugar-ham-with-apple-jus-XL-RECIPE1216_0-4766eeff3c704f20acac7885621f2fc7.jpg) Spiced Brown Sugar Ham with Apple Jus 5 hrs 30 mins](https:\/\/www.foodandwine.com\/recipes\/spiced-brown-sugar-ham-apple-jus)\n\n[![Apple Butter]() ![Apple Butter](https:\/\/www.foodandwine.com\/thmb\/u415uoib0vEvS6cd_3qe_4h9jyQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/What-is-Apple-Butter-FT-BLOG1022-d7c605d2cb204b44ba3c1f6fa96bb220.png) Everything You Need to Know About Making Apple Butter Without a Recipe](https:\/\/www.foodandwine.com\/ingredients\/everything-you-need-to-know-about-making-apple-butter-without-a-recipe)\n\n[![Reverse-Seared Pork Chops with Apple Cider Pan Sauce]() ![Reverse-Seared Pork Chops with Apple Cider Pan Sauce](https:\/\/www.foodandwine.com\/thmb\/bf3LZPlq7J4InqGrw5MBdqVbe0g=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Reverse-Seared-Pork-Chops-with-Apple-Cider-Pan-Sauce-FT-RECIPE0823-c23ef1a29fd04c60acd3f35fff6d911e.jpg) Reverse-Seared Pork Chops with Apple Cider Pan Sauce 55 mins](https:\/\/www.foodandwine.com\/recipes\/reverse-seared-pork-chops-apple-cider-pan-sauce)\n\n[Food & 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[Contact](https:\/\/www.people.inc\/contact)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=FAW)\n- [Magazine Subscription Help](https:\/\/www.foodandwine.com\/about-us-6373913#toc-contact-us)\n\nFood & Wine is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nPlease review our updated [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice).\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"Credit:\n\nFood & Wine \/ Getty Images\n\nThe moment you cut into an [apple](https:\/\/www.foodandwine.com\/apple-recipes-6407217), the clock starts ticking. As the minutes pass, the fruit’s once-pristine interior starts to brown, giving your carefully sliced snack or [iconic pie](https:\/\/www.foodandwine.com\/desserts\/pies\/apple-pie\/apple-pie) ingredient a very different hue. What gives?\n\nTo understand why apples brown and the best ways to keep them from changing color, we consulted a food scientist. Here’s everything you need to know.\n\n## How to prevent apples from turning brown\nYou can’t entirely prevent apples from browning over time, but you can slow down the process. Oxygen is the enemy here. “Either create a protective barrier or add an ingredient to slow down oxidation,” says certified culinary scientist [Jessica Gavin](https:\/\/www.jessicagavin.com\/). “Each of these methods helps maintain the apples’ color and freshness, making them perfect for prepping ahead.”\n\n### 1\\. Submerge cut apples in cold water\nAdd apple pieces to a bowl filled with cold water. Place a paper towel directly onto the surface of the water to keep the slices submerged. Plan to use them within 12 hours of cutting for peak freshness. “It’s simple, economical, and effective for same-day use,” Gavin says.\n\n### 2\\. Soak cut apples in salted water\nMix half a teaspoon of salt with one cup of cold water, stirring until the salt mostly dissolves. Soak the apple pieces for 10 minutes, then drain and rinse them in fresh, cold water.\n\n“I prefer the salt water method for long-term storage,” Gavin says. “It’s great for prepping ahead, keeping apples bright and fresh with minimal impact on taste or texture, even after 24 hours.”\n\n### 3\\. Briefly soak cut apples in lemon water\nMix one teaspoon of lemon juice with one cup of cold water to make acidulated water. Soak the apple pieces for five minutes, then drain them and rinse in fresh cold water. Gavin suggests using them within 24 hours. You can also simply rub the apples with fresh lemon juice, as many apple pie recipes suggest.\n\n### 4\\. Briefly soak apples in sweetened water\nHoney contains a compound that neutralizes polyphenol oxidase, an enzyme that contributes to fruit browning. Add a tablespoon of honey to one cup of cold water, and stir vigorously until it dissolves. Soak the apple pieces for five minutes, then drain them and give them a rinse in fresh cold water. Use them within 24 hours.\n\n## Why do apples brown?\nApples brown after they’re cut because oxygen initiates a chemical reaction in the newly exposed flesh.\n\n“When you cut into an apple, you break its cell walls, releasing an enzyme known as polyphenol oxidase,” explains Gavin. “When exposed to oxygen, this enzyme reacts with \\[compounds known as\\] polyphenols in the apple’s flesh.” The resulting chemical reaction forms brown pigments called melanins.\n\nApples usually start to brown within 15 minutes of being cut. If the room where the sliced apples are sitting is very hot, browning can occur more quickly.\n\nCertain [types of apples](https:\/\/www.foodandwine.com\/types-of-apples-7976165) brown more quickly than others. Fuji, McIntosh, and Golden Delicious generally brown faster than Honeycrisp; while Empire, Pink Lady, and Cortland apples are the slowest to brown.\n\n## Can you eat brown apples?\nIt’s perfectly safe to eat apple slices that have turned brown. You might not find them as visually appealing as when they were freshly cut, but the oxidation process doesn’t change apples’ flavor or indicate spoilage.","meta_canonical":null}

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Meta Title	How to Keep Apples From Turning Brown, According to a Food Scientist
Meta Description	The moment you cut into an apple, oxidation, the process that turns your slices brown, begins. Here’s how to slow it down whether you’re enjoying an apple as a snack or using apples for recipes like salads or apple pie.
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Boilerpipe Text	Credit: Food & Wine / Getty Images The moment you cut into an apple , the clock starts ticking. As the minutes pass, the fruit’s once-pristine interior starts to brown, giving your carefully sliced snack or iconic pie ingredient a very different hue. What gives? To understand why apples brown and the best ways to keep them from changing color, we consulted a food scientist. Here’s everything you need to know. How to prevent apples from turning brown You can’t entirely prevent apples from browning over time, but you can slow down the process. Oxygen is the enemy here. “Either create a protective barrier or add an ingredient to slow down oxidation,” says certified culinary scientist Jessica Gavin . “Each of these methods helps maintain the apples’ color and freshness, making them perfect for prepping ahead.” 1. Submerge cut apples in cold water Add apple pieces to a bowl filled with cold water. Place a paper towel directly onto the surface of the water to keep the slices submerged. Plan to use them within 12 hours of cutting for peak freshness. “It’s simple, economical, and effective for same-day use,” Gavin says. 2. Soak cut apples in salted water Mix half a teaspoon of salt with one cup of cold water, stirring until the salt mostly dissolves. Soak the apple pieces for 10 minutes, then drain and rinse them in fresh, cold water. “I prefer the salt water method for long-term storage,” Gavin says. “It’s great for prepping ahead, keeping apples bright and fresh with minimal impact on taste or texture, even after 24 hours.” 3. Briefly soak cut apples in lemon water Mix one teaspoon of lemon juice with one cup of cold water to make acidulated water. Soak the apple pieces for five minutes, then drain them and rinse in fresh cold water. Gavin suggests using them within 24 hours. You can also simply rub the apples with fresh lemon juice, as many apple pie recipes suggest. 4. Briefly soak apples in sweetened water Honey contains a compound that neutralizes polyphenol oxidase, an enzyme that contributes to fruit browning. Add a tablespoon of honey to one cup of cold water, and stir vigorously until it dissolves. Soak the apple pieces for five minutes, then drain them and give them a rinse in fresh cold water. Use them within 24 hours. Why do apples brown? Apples brown after they’re cut because oxygen initiates a chemical reaction in the newly exposed flesh. “When you cut into an apple, you break its cell walls, releasing an enzyme known as polyphenol oxidase,” explains Gavin. “When exposed to oxygen, this enzyme reacts with [compounds known as] polyphenols in the apple’s flesh.” The resulting chemical reaction forms brown pigments called melanins. Apples usually start to brown within 15 minutes of being cut. If the room where the sliced apples are sitting is very hot, browning can occur more quickly. Certain types of apples brown more quickly than others. Fuji, McIntosh, and Golden Delicious generally brown faster than Honeycrisp; while Empire, Pink Lady, and Cortland apples are the slowest to brown. Can you eat brown apples? It’s perfectly safe to eat apple slices that have turned brown. You might not find them as visually appealing as when they were freshly cut, but the oxidation process doesn’t change apples’ flavor or indicate spoilage.
Markdown	[Skip to content](https://www.foodandwine.com/prevent-apples-turning-brown-8714291#main) [Food & Wine](https://www.foodandwine.com/) - Please fill out this field. - [Newsletters](https://www.foodandwine.com/prevent-apples-turning-brown-8714291) - [Sweepstakes](https://www.foodandwine.com/sweepstakes) - [Subscribe](https://www.foodandwine.com/prevent-apples-turning-brown-8714291) - [My Saves](https://www.myrecipes.com/) Please fill out this field. - [Food](https://www.foodandwine.com/food-7499700) Food - [Recipes](https://www.foodandwine.com/recipes) - [Ingredients](https://www.foodandwine.com/ingredients) - [Cooking Techniques](https://www.foodandwine.com/cooking-techniques) - [World Cuisines](https://www.foodandwine.com/recipes/cuisine) - [Holidays & Occasions](https://www.foodandwine.com/holidays-events) - [Dietary Preferences](https://www.foodandwine.com/special-diets) - [View All](https://www.foodandwine.com/food-7499700) - [Drink](https://www.foodandwine.com/drinks) Drink - 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[Hosting & Dining](https://www.foodandwine.com/hosting-dining-7153171) - [Travel](https://www.foodandwine.com/travel) - [United States](https://www.foodandwine.com/travel/united-states) - [Europe](https://www.foodandwine.com/travel/europe) - [Asia](https://www.foodandwine.com/travel/asia) - [Australia & Oceania](https://www.foodandwine.com/australia-oceania-7496843) - [Latin America](https://www.foodandwine.com/latin-america-7496820) - [Travel Guides](https://www.foodandwine.com/travel-guides-7496847) - [Global Tastemakers](https://www.foodandwine.com/global-tastemakers-7496846) [About Us](https://www.foodandwine.com/about-us-6373913) [Subscribe](https://www.foodandwine.com/prevent-apples-turning-brown-8714291) # 4 Ways to Keep Apples From Browning, According to a Food Scientist Use these easy, proven methods to keep your apples bright and fresh. By [Emily Saladino](https://www.foodandwine.com/emily-saladino-8660865) ![Emily Saladino]() ![Emily Saladino](https://www.foodandwine.com/thmb/s4Aj6impm3njRUFkr5ZMDEh0B-s=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/emily-saladino-headshot-ae4839cefdde49409a638155864c821a.jpg) [Emily Saladino](https://www.foodandwine.com/emily-saladino-8660865) Emily Saladino is a journalist, editor, and recipe developer in New York. Previously a culinary editor at Food Network and managing editor of Wine Enthusiast, she works as a contributing editor at Imbibe and writer at large for Wine Enthusiast, where she reviews wines from Croatia, Greece, Georgia, Hungary, and Lebanon. [Food & Wine's Editorial Guidelines](https://www.foodandwine.com/about-us-6373913#toc-editorial-policies) Published on September 19, 2024 Close ![A browning apple with a background of cut apples. ](https://www.foodandwine.com/thmb/eTXAzYWpMtkswl00vPTzcz6Hvm8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/How-to-keep-apples-from-browning-FT-BLOGO0924-5bb906ebd12f4fca928abe86ba0b266a.jpg) ![A browning apple with a background of cut apples. ](https://www.foodandwine.com/thmb/eTXAzYWpMtkswl00vPTzcz6Hvm8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/How-to-keep-apples-from-browning-FT-BLOGO0924-5bb906ebd12f4fca928abe86ba0b266a.jpg) Credit: Food & Wine / Getty Images The moment you cut into an [apple](https://www.foodandwine.com/apple-recipes-6407217), the clock starts ticking. As the minutes pass, the fruit’s once-pristine interior starts to brown, giving your carefully sliced snack or [iconic pie](https://www.foodandwine.com/desserts/pies/apple-pie/apple-pie) ingredient a very different hue. What gives? To understand why apples brown and the best ways to keep them from changing color, we consulted a food scientist. Here’s everything you need to know. [What Are the Best Apples to Use for Apple Pie?](https://www.foodandwine.com/best-apples-for-pie-8701600) ## How to prevent apples from turning brown You can’t entirely prevent apples from browning over time, but you can slow down the process. Oxygen is the enemy here. “Either create a protective barrier or add an ingredient to slow down oxidation,” says certified culinary scientist [Jessica Gavin](https://www.jessicagavin.com/). “Each of these methods helps maintain the apples’ color and freshness, making them perfect for prepping ahead.” ### 1\. Submerge cut apples in cold water Add apple pieces to a bowl filled with cold water. Place a paper towel directly onto the surface of the water to keep the slices submerged. Plan to use them within 12 hours of cutting for peak freshness. “It’s simple, economical, and effective for same-day use,” Gavin says. ### 2\. Soak cut apples in salted water Mix half a teaspoon of salt with one cup of cold water, stirring until the salt mostly dissolves. Soak the apple pieces for 10 minutes, then drain and rinse them in fresh, cold water. “I prefer the salt water method for long-term storage,” Gavin says. “It’s great for prepping ahead, keeping apples bright and fresh with minimal impact on taste or texture, even after 24 hours.” ### 3\. Briefly soak cut apples in lemon water Mix one teaspoon of lemon juice with one cup of cold water to make acidulated water. Soak the apple pieces for five minutes, then drain them and rinse in fresh cold water. Gavin suggests using them within 24 hours. You can also simply rub the apples with fresh lemon juice, as many apple pie recipes suggest. ### 4\. Briefly soak apples in sweetened water Honey contains a compound that neutralizes polyphenol oxidase, an enzyme that contributes to fruit browning. Add a tablespoon of honey to one cup of cold water, and stir vigorously until it dissolves. Soak the apple pieces for five minutes, then drain them and give them a rinse in fresh cold water. Use them within 24 hours. ## Why do apples brown? Apples brown after they’re cut because oxygen initiates a chemical reaction in the newly exposed flesh. “When you cut into an apple, you break its cell walls, releasing an enzyme known as polyphenol oxidase,” explains Gavin. “When exposed to oxygen, this enzyme reacts with \[compounds known as\] polyphenols in the apple’s flesh.” The resulting chemical reaction forms brown pigments called melanins. Apples usually start to brown within 15 minutes of being cut. If the room where the sliced apples are sitting is very hot, browning can occur more quickly. Certain [types of apples](https://www.foodandwine.com/types-of-apples-7976165) brown more quickly than others. Fuji, McIntosh, and Golden Delicious generally brown faster than Honeycrisp; while Empire, Pink Lady, and Cortland apples are the slowest to brown. [From Johnny Appleseed to Cosmic Crisp, Here’s Everything You Need to Know About Apples in America Right Now](https://www.foodandwine.com/how-about-them-apples-8346800) ## Can you eat brown apples? It’s perfectly safe to eat apple slices that have turned brown. You might not find them as visually appealing as when they were freshly cut, but the oxidation process doesn’t change apples’ flavor or indicate spoilage. Explore more: - [Food](https://www.foodandwine.com/food-7499700) - [Ingredients](https://www.foodandwine.com/ingredients) - [Fruits](https://www.foodandwine.com/fruits) - [Apple](https://www.foodandwine.com/fruits/apple) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	Credit: Food & Wine / Getty Images The moment you cut into an [apple](https://www.foodandwine.com/apple-recipes-6407217), the clock starts ticking. As the minutes pass, the fruit’s once-pristine interior starts to brown, giving your carefully sliced snack or [iconic pie](https://www.foodandwine.com/desserts/pies/apple-pie/apple-pie) ingredient a very different hue. What gives? To understand why apples brown and the best ways to keep them from changing color, we consulted a food scientist. Here’s everything you need to know. ## How to prevent apples from turning brown You can’t entirely prevent apples from browning over time, but you can slow down the process. Oxygen is the enemy here. “Either create a protective barrier or add an ingredient to slow down oxidation,” says certified culinary scientist [Jessica Gavin](https://www.jessicagavin.com/). “Each of these methods helps maintain the apples’ color and freshness, making them perfect for prepping ahead.” ### 1\. Submerge cut apples in cold water Add apple pieces to a bowl filled with cold water. Place a paper towel directly onto the surface of the water to keep the slices submerged. Plan to use them within 12 hours of cutting for peak freshness. “It’s simple, economical, and effective for same-day use,” Gavin says. ### 2\. Soak cut apples in salted water Mix half a teaspoon of salt with one cup of cold water, stirring until the salt mostly dissolves. Soak the apple pieces for 10 minutes, then drain and rinse them in fresh, cold water. “I prefer the salt water method for long-term storage,” Gavin says. “It’s great for prepping ahead, keeping apples bright and fresh with minimal impact on taste or texture, even after 24 hours.” ### 3\. Briefly soak cut apples in lemon water Mix one teaspoon of lemon juice with one cup of cold water to make acidulated water. Soak the apple pieces for five minutes, then drain them and rinse in fresh cold water. Gavin suggests using them within 24 hours. You can also simply rub the apples with fresh lemon juice, as many apple pie recipes suggest. ### 4\. Briefly soak apples in sweetened water Honey contains a compound that neutralizes polyphenol oxidase, an enzyme that contributes to fruit browning. Add a tablespoon of honey to one cup of cold water, and stir vigorously until it dissolves. Soak the apple pieces for five minutes, then drain them and give them a rinse in fresh cold water. Use them within 24 hours. ## Why do apples brown? Apples brown after they’re cut because oxygen initiates a chemical reaction in the newly exposed flesh. “When you cut into an apple, you break its cell walls, releasing an enzyme known as polyphenol oxidase,” explains Gavin. “When exposed to oxygen, this enzyme reacts with \[compounds known as\] polyphenols in the apple’s flesh.” The resulting chemical reaction forms brown pigments called melanins. Apples usually start to brown within 15 minutes of being cut. If the room where the sliced apples are sitting is very hot, browning can occur more quickly. Certain [types of apples](https://www.foodandwine.com/types-of-apples-7976165) brown more quickly than others. Fuji, McIntosh, and Golden Delicious generally brown faster than Honeycrisp; while Empire, Pink Lady, and Cortland apples are the slowest to brown. ## Can you eat brown apples? It’s perfectly safe to eat apple slices that have turned brown. You might not find them as visually appealing as when they were freshly cut, but the oxidation process doesn’t change apples’ flavor or indicate spoilage.
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