🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 37 (from laksa014)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa037.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.marthastewart.com/how-to-prevent-cut-apples-from-browning-8727322\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.marthastewart.com/how-to-prevent-cut-apples-from-browning-8727322\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322","crawl_time":1776390305,"first_indexed_time":1729088838,"http_code":200,"src_unparsed":"com,marthastewart!www,\/how-to-prevent-cut-apples-from-browning-8727322 s443","src_root_hash":"16724559291028802437","history_drop_reason":null,"meta_title":"How to Keep Apples From Browning, According to Experts","meta_descriptions":["Learn how to prevent cut apples from browning. Experts share the best method plus other alternatives to consider. Learn more tips for storing cut apples and if eating browned apples is safe."],"attrs_boilerpipe_text":"Key Points\nUnderstanding why apples brown helps find better ways to keep them fresh longer.\nUsing salt water is the best method to slow down apple browning, keeping them fresh for about 12 hours.\nKeeping cut apples in the fridge helps them stay safe and fresh for a few days.\nWhether you're packing a snack, arranging a grazing board, or baking\npies\n, there are plenty of reasons to stock up on apples. The only catch? Apples are notoriously difficult to store once cut, as they quickly turn brown. Unfortunately, it's not possible to completely stop this browning—but it\ncan\nbe delayed. Learn the different ways to slow down browning in freshly cut apples, including the best overall method, according to experts.\nRosemary Trout,\nprogram director and assistant clinical professor of culinary arts and food science at Drexel University\nBryan Quoc Le, PhD, \nfood scientist, food consultant\n, and author of \n150 Food Science Questions Answered\nKimberly Knight,\nchef-instructor at the\nInstitute of Culinary Education\nWhy Cut Apples Turn Brown\n\"Apple cells contain an enzyme, polyphenol oxidase (PPO), that's only active once the apple's flesh is exposed to oxygen,\" explains Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University. This can happen when the apple is sliced, peeled, or bruised, she adds. The reaction increases the production of melanin, a pigment that creates the brown color in apple flesh.\nAre Brown Apples Safe to Eat?\nThough unsightly, apple slices that have browned are still safe to eat, says Bryan Quoc Le, PhD, food scientist, food consultant, and author of\n150 Food Science Questions Answered\n. That's because the enzymatic reaction that causes browning doesn't affect the safety (i.e., level of harmful microorganisms) in the apple.\nHowever, cut apples that have been stored in water can become mushy over time. This is worth keeping in mind, especially if you dislike certain textures.\nThe Best Way to Prevent Cut Apples From Browning\nDipping cut apples in salt water is the best way to delay browning, says Kimberly Knight, chef-instructor at the Institute of Culinary Education.\nIt works because salt has a low oxygen solubility, which further prevents PPO from accessing oxygen, says Trout. Plus, the salt content \"causes the enzyme to undergo a process known as denaturation, resulting in deactivation,\" shares Le.\nTo use salt water, follow these steps from Trout:\nCombine 8 ounces of water with ½ teaspoon salt.\nDip the cut apples in the salt water for 1 to 3 minutes.\nRemove the apples and store them in an airtight container in the refrigerator.\nHow long it lasts:\nSalt water can delay browning for about 12 hours. The cut apples won't taste like salt, but you can quickly rinse them off if you're concerned about a salty flavor.\n5 Other Ways to Prevent Cut Apples From Browning\nIf you don't want to use salt water, there are other ways to slow down the browning reaction in cut apples.\nSubmerging in Plain Water\nHere's how to use plain water, according to Knight:\nAdd the cut apples to a resealable bag or a container with an air-tight lid.\nFill the bag or container with room-temperature tap water.\nSeal tightly and store in the refrigerator.\n\"Apples in plain water will retain their crunch and taste for up to six hours before they'll start to brown,\" says Knight.\nSprinkling With Lemon Juice\nAnother method is to apply lemon juice directly on the apples. The acidity of the lemon juice will lower the pH of the apple, which decreases PPO activity, says Trout.\n\"Additionally, lemon juice contains a high concentration of vitamin C, or ascorbic acid, which readily reacts with oxygen and removes [it] from the surface of the apple,\" explains Le. \"This helps prevent the production of brown compounds from the enzymes, he adds.\nFollow these steps to use lemon juice to delay cut apples from browning:\nSlice a fresh lemon in half.\nSqueeze the lemon over the cut apples, making sure the juice comes into contact\nwith the flesh.\nLet the apples rest for 5 minutes, then rinse off the juice in a colander.\nStore the apples in the refrigerator in a sealed container.\nThis method can delay browning for about seven hours, according to Knight.\nIf you enjoy the tart taste of lemon juice on apples, feel free to skip the rinsing step.\nSubmerging in Lemon Water\nYou can also keep cut apples in a mixture of water and lemon juice. As mentioned above, lemon juice will reduce the activity of PPO and decrease oxygen exposure.\nTo use lemon water, follow these steps:\nAdd 1 tablespoon lemon juice to 8 to 10 ounces of water.\nSoak the cut apples in the lemon water for 3 to 5 minutes.\nDrain and rinse the apples.\nTypically, this technique will delay browning for two to three hours.\nSubmerging in Sugar Water\nAnother technique is to soak the cut apples in sugar water. Sugar, like salt, prevents PPO from accessing oxygen, according to Trout.\nHere's how to use this method:\nAdd 1 tablespoon of sugar to 8 ounces of water.\nSoak the cut apples in the sugar water for 3 to 5 minutes.\nDrain and rinse the apples.\nYou can also use honey instead of sugar, but sugar is much more cost-effective.\nBlanching\nIf you plan to use cut apples for baking, try blanching them first. The heat will\ndeactivate the PPO\nin the apples, helping slow down browning.\nBring a pot of water to a boil.\nAdd cut apples to the water.\nCook the apples for 30 seconds.\nUsing a slotted spoon, remove the apples from the water.\nPlace the apples in a bowl of iced water, then drain.\nRefrigerating Cut Apples\nIf you don't plan to eat the cut apples right away, store them in the refrigerator after using any of these methods. The low temperature inside the fridge will\nslow down the activity\nof PPO, further delaying browning. Be sure to place the apples in an airtight container first to reduce oxygen exposure.\nLe adds that refrigeration slows down the growth of harmful bacteria on the apple's flesh and reduces the chances of mold.\nFor best results, he recommends eating the apples within three to five days.\nFor added convenience and less cleanup, store your cut apples in individual serving-sized resealable bags after treatment. This allows for easy grab-and-go snacks and ensures minimal contact with air.\nWhen to Toss Cut Apples\nIf your cut apples have mold or a slimy texture, it means they've gone bad, says Le. You should also toss the apples if they have an odor that's earthy, musty, or alcoholic.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322#main)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n- Please fill out this field.\n- [Log In](https:\/\/www.marthastewart.com\/authentication\/login?regSource=10233&relativeRedirectUrl=%2Fhow-to-prevent-cut-apples-from-browning-8727322)\n- My Account\n  - [Log Out](https:\/\/www.marthastewart.com\/authentication\/logout?relativeRedirectUrl=%2Fhow-to-prevent-cut-apples-from-browning-8727322)\n  - [Settings](https:\/\/www.marthastewart.com\/account\/settings)\n- [Martha's Blog](https:\/\/www.themarthablog.com\/)\n- [Newsletters](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322)\n- [Sweepstakes](https:\/\/www.marthastewart.com\/sweepstakes)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n  Food\n  \n  - 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[Recall News](https:\/\/www.marthastewart.com\/recall-news-8729068)\n  - [View All](https:\/\/www.marthastewart.com\/1543773\/news)\n\n[About Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054)\n\n- Top Stories\n- [Aluminum Foil's Shiny Side: Up or Down?](https:\/\/www.marthastewart.com\/shiny-side-of-aluminum-foil-up-or-down-11928178)\n- [Easy Weeknight Spring Dinners](https:\/\/www.marthastewart.com\/easy-weeknight-spring-dinners-11938428)\n- [Is Sourdough Healthier Than Other Breads?](https:\/\/www.marthastewart.com\/is-sourdough-healthy-11935038)\n- [What Drinking Coffee Every Day Does](https:\/\/www.marthastewart.com\/what-happens-when-you-drink-coffee-every-day-11932483)\n\n# How to Prevent Cut Apples From Browning, According to Food Scientists\nKeep your apples brighter for longer with these pro tips.\n\nBy\n\n[Kirsten Nunez](https:\/\/www.marthastewart.com\/author\/kirsten-nunez)\n\n![Kirsten Nunez, Freelance Writer]()\n\n![Kirsten Nunez, Freelance Writer](https:\/\/www.marthastewart.com\/thmb\/PtnVv5TR0FdsV072DT8IUqbqXbU=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/kirsten-nunez-author-0421-7c02c4f7a6ab4f76ba5f546dcb8a4de1.jpg)\n\n[Kirsten Nunez](https:\/\/www.marthastewart.com\/author\/kirsten-nunez)\n\nKirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.\n\n[Editorial Guidelines](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#-toc-editorial-guidelines)\n\nUpdated on December 11, 2025\n\nIn This Article\n\nView All\n\nIn This Article\n\n- [Why Cut Apples Turn Brown](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322#toc-why-cut-apples-turn-brown)\n- [Are Brown Apples Safe to Eat?](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322#toc-are-brown-apples-safe-to-eat)\n- [The Best Method](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322#toc-the-best-way-to-prevent-cut-apples-from-browning)\n- [Additional Methods](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322#toc-5-other-ways-to-prevent-cut-apples-from-browning)\n- [Refrigerating Cut Apples](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322#toc-refrigerating-cut-apples)\n- [When to Toss Cut Apples](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322#toc-when-to-toss-cut-apples)\n\nClose\n\n![Apples on a cutting board ](https:\/\/www.marthastewart.com\/thmb\/Go2GIHH11DEWDCTcomQ_SYNnQ-Q=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ms-apples-getty-8e22e393c17c4d32926bdab1b736851d.jpg)\n\n![Apples on a cutting board ](https:\/\/www.marthastewart.com\/thmb\/Go2GIHH11DEWDCTcomQ_SYNnQ-Q=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ms-apples-getty-8e22e393c17c4d32926bdab1b736851d.jpg)\n\nCredit:\n\nGetty Images\n\n### Key Points\n- Understanding why apples brown helps find better ways to keep them fresh longer.\n- Using salt water is the best method to slow down apple browning, keeping them fresh for about 12 hours.\n- Keeping cut apples in the fridge helps them stay safe and fresh for a few days.\n\nWhether you're packing a snack, arranging a grazing board, or baking [pies](https:\/\/www.marthastewart.com\/apple-pie-recipes-8706014), there are plenty of reasons to stock up on apples. The only catch? Apples are notoriously difficult to store once cut, as they quickly turn brown. Unfortunately, it's not possible to completely stop this browning—but it *can* be delayed. Learn the different ways to slow down browning in freshly cut apples, including the best overall method, according to experts.\n\n- **Rosemary Trout,** program director and assistant clinical professor of culinary arts and food science at Drexel University\n- **Bryan Quoc Le, PhD,** [food scientist, food consultant](https:\/\/www.bryanquocle.com\/), and author of *150 Food Science Questions Answered*\n- **Kimberly Knight,** chef-instructor at the [Institute of Culinary Education](https:\/\/www.ice.edu\/)\n\n[How to Store Apples So They Stay Fresh for Weeks, According to Experts](https:\/\/www.marthastewart.com\/8293101\/how-to-store-apples)\n\n## Why Cut Apples Turn Brown\n\"Apple cells contain an enzyme, polyphenol oxidase (PPO), that's only active once the apple's flesh is exposed to oxygen,\" explains Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University. This can happen when the apple is sliced, peeled, or bruised, she adds. The reaction increases the production of melanin, a pigment that creates the brown color in apple flesh.\n\n## Are Brown Apples Safe to Eat?\nThough unsightly, apple slices that have browned are still safe to eat, says Bryan Quoc Le, PhD, food scientist, food consultant, and author of *150 Food Science Questions Answered*. That's because the enzymatic reaction that causes browning doesn't affect the safety (i.e., level of harmful microorganisms) in the apple.\n\nHowever, cut apples that have been stored in water can become mushy over time. This is worth keeping in mind, especially if you dislike certain textures.\n\n## The Best Way to Prevent Cut Apples From Browning\nDipping cut apples in salt water is the best way to delay browning, says Kimberly Knight, chef-instructor at the Institute of Culinary Education.\n\nIt works because salt has a low oxygen solubility, which further prevents PPO from accessing oxygen, says Trout. Plus, the salt content \"causes the enzyme to undergo a process known as denaturation, resulting in deactivation,\" shares Le.\n\nTo use salt water, follow these steps from Trout:\n\n1. Combine 8 ounces of water with ½ teaspoon salt.\n2. Dip the cut apples in the salt water for 1 to 3 minutes.\n3. Remove the apples and store them in an airtight container in the refrigerator.\n\n**How long it lasts:** Salt water can delay browning for about 12 hours. The cut apples won't taste like salt, but you can quickly rinse them off if you're concerned about a salty flavor.\n\n## 5 Other Ways to Prevent Cut Apples From Browning\nIf you don't want to use salt water, there are other ways to slow down the browning reaction in cut apples.\n\n### Submerging in Plain Water\nHere's how to use plain water, according to Knight:\n\n1. Add the cut apples to a resealable bag or a container with an air-tight lid.\n2. Fill the bag or container with room-temperature tap water.\n3. Seal tightly and store in the refrigerator.\n\n\"Apples in plain water will retain their crunch and taste for up to six hours before they'll start to brown,\" says Knight.\n\n### Sprinkling With Lemon Juice\nAnother method is to apply lemon juice directly on the apples. The acidity of the lemon juice will lower the pH of the apple, which decreases PPO activity, says Trout.\n\n\"Additionally, lemon juice contains a high concentration of vitamin C, or ascorbic acid, which readily reacts with oxygen and removes \\[it\\] from the surface of the apple,\" explains Le. \"This helps prevent the production of brown compounds from the enzymes, he adds.\n\nFollow these steps to use lemon juice to delay cut apples from browning:\n\n1. Slice a fresh lemon in half.\n2. Squeeze the lemon over the cut apples, making sure the juice comes into contact  \n   with the flesh.\n3. Let the apples rest for 5 minutes, then rinse off the juice in a colander.\n4. Store the apples in the refrigerator in a sealed container.\n\nThis method can delay browning for about seven hours, according to Knight.\n\nIf you enjoy the tart taste of lemon juice on apples, feel free to skip the rinsing step.\n\n### Submerging in Lemon Water\nYou can also keep cut apples in a mixture of water and lemon juice. As mentioned above, lemon juice will reduce the activity of PPO and decrease oxygen exposure.\n\nTo use lemon water, follow these steps:\n\n1. Add 1 tablespoon lemon juice to 8 to 10 ounces of water.\n2. Soak the cut apples in the lemon water for 3 to 5 minutes.\n3. Drain and rinse the apples.\n\nTypically, this technique will delay browning for two to three hours.\n\n### Submerging in Sugar Water\nAnother technique is to soak the cut apples in sugar water. Sugar, like salt, prevents PPO from accessing oxygen, according to Trout.\n\nHere's how to use this method:\n\n1. Add 1 tablespoon of sugar to 8 ounces of water.\n2. Soak the cut apples in the sugar water for 3 to 5 minutes.\n3. Drain and rinse the apples.\n\nYou can also use honey instead of sugar, but sugar is much more cost-effective.\n\n### Blanching\nIf you plan to use cut apples for baking, try blanching them first. The heat will [deactivate the PPO](https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC7355983\/) in the apples, helping slow down browning.\n\n1. Bring a pot of water to a boil.\n2. Add cut apples to the water.\n3. Cook the apples for 30 seconds.\n4. Using a slotted spoon, remove the apples from the water.\n5. Place the apples in a bowl of iced water, then drain.\n\n[How to Store Apples So They Stay Fresh for Weeks, According to Experts](https:\/\/www.marthastewart.com\/8293101\/how-to-store-apples)\n\n## Refrigerating Cut Apples\nIf you don't plan to eat the cut apples right away, store them in the refrigerator after using any of these methods. The low temperature inside the fridge will [slow down the activity](https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC7355983\/) of PPO, further delaying browning. Be sure to place the apples in an airtight container first to reduce oxygen exposure.\n\nLe adds that refrigeration slows down the growth of harmful bacteria on the apple's flesh and reduces the chances of mold.\n\nFor best results, he recommends eating the apples within three to five days.\n\nFor added convenience and less cleanup, store your cut apples in individual serving-sized resealable bags after treatment. This allows for easy grab-and-go snacks and ensures minimal contact with air.\n\n## When to Toss Cut Apples\nIf your cut apples have mold or a slimy texture, it means they've gone bad, says Le. You should also toss the apples if they have an odor that's earthy, musty, or alcoholic.\n\nExplore more:\n\n- [Food & Cooking](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Cooking How-Tos & Techniques](https:\/\/www.marthastewart.com\/1518935\/cooking-how-tos)\n\nWas this page helpful?\n\nThanks for your feedback\\!\n\nTell us why\\!\n\nOther\n\n## Related Articles\n[![frozen strawberries in food container]() ![frozen strawberries in food container](https:\/\/www.marthastewart.com\/thmb\/Fv7mJFluzEYnSXJD1GarEULw0Us=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/frozen-strawberries-getty-0323-2000-e982b696c18a4e00b25df396e1a48f8e.jpg) How to Freeze Fresh Strawberries and Enjoy Them Year Round](https:\/\/www.marthastewart.com\/8128729\/how-freeze-store-strawberries)\n\n[![Fresh red apples with green leaves on table]() ![Fresh red apples with green leaves on table](https:\/\/www.marthastewart.com\/thmb\/p8w1c3uc4eVV16TVrD75uR6BNPA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/cutting-an-apple-lead-getty-0223-2000-7f0b4b872e754dec80d1797ad83f6039.jpg) The Right Way to Cut an Apple—Whether You're Slicing It for Snacking or Making a Pie](https:\/\/www.marthastewart.com\/8367021\/how-to-cut-an-apple)\n\n[![Green English Cucumbers in basket]() ![Green English Cucumbers in basket](https:\/\/www.marthastewart.com\/thmb\/Tp4crZohT5nL9iACT6P6O0-o-AQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/fresh-english-cucumber-getty-0222-2000-3534a5fefca64f369cb64a73b2984914.jpg) How to Store Cucumbers So They Stay Fresh and Crunchy](https:\/\/www.marthastewart.com\/8229229\/how-store-cucumbers)\n\n[![Green onions on cutting board]() ![Green onions on cutting board](https:\/\/www.marthastewart.com\/thmb\/HK8TvbrQyU_i7DCduG9ykGPGff8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-store-and-regrow-green-onions-getty-0923-3cba0aea5fd147769911226fc4d1586e.jpg) How to Store Green Onions—Plus How to Regrow Them at Home](https:\/\/www.marthastewart.com\/how-to-store-green-onions-7866812)\n\n[![okra]() ![okra](https:\/\/www.marthastewart.com\/thmb\/5gQDJ-5Aqce_rPNAokj0QGfTa44=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-shop-for-okra-0622-aefce88f1b3e434ba81736857fe29f83.jpg) What Is Okra? 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Cake](https:\/\/www.marthastewart.com\/thmb\/TKt8Z3vYuM-T89kjiseNJpBm2JU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ms-baked-alaska-a96532-363e61480a794ba1bfeb1e97557e8dba.jpg) Baked Alaska 3 hrs 45 mins](https:\/\/www.marthastewart.com\/340209\/baked-alaska)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n[Newsletters](https:\/\/www.marthastewart.com\/how-to-prevent-cut-apples-from-browning-8727322)\n\n## Follow Us\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Holidays](https:\/\/www.marthastewart.com\/1505740\/holiday-planning-and-ideas)\n- [Entertaining](https:\/\/www.marthastewart.com\/1505862\/entertaining)\n- [Home](https:\/\/www.marthastewart.com\/1509047\/home)\n- [Gardening](https:\/\/www.marthastewart.com\/1504574\/gardening)\n- [Cleaning & Organizing](https:\/\/www.marthastewart.com\/1502090\/cleaning)\n- [Weddings](https:\/\/www.marthastewart.com\/6417\/weddings)\n- [DIY](https:\/\/www.marthastewart.com\/1502461\/diy-projects-crafts)\n- [Beauty & Wellness](https:\/\/www.marthastewart.com\/1504587\/beauty)\n- [Living](https:\/\/www.marthastewart.com\/1537291\/life)\n- [News](https:\/\/www.marthastewart.com\/1543773\/news)\n- [Shopping](https:\/\/www.marthastewart.com\/8372965\/shopping)\n\n- [About Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054)\n- [Editorial Guidelines](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#toc-editorial-guidelines)\n- [Contact Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#toc-contact-us)\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- [Advertise](https:\/\/www.people.inc\/advertising)\n\nMartha Stewart is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"### Key Points\n- Understanding why apples brown helps find better ways to keep them fresh longer.\n- Using salt water is the best method to slow down apple browning, keeping them fresh for about 12 hours.\n- Keeping cut apples in the fridge helps them stay safe and fresh for a few days.\n\nWhether you're packing a snack, arranging a grazing board, or baking [pies](https:\/\/www.marthastewart.com\/apple-pie-recipes-8706014), there are plenty of reasons to stock up on apples. The only catch? Apples are notoriously difficult to store once cut, as they quickly turn brown. Unfortunately, it's not possible to completely stop this browning—but it *can* be delayed. Learn the different ways to slow down browning in freshly cut apples, including the best overall method, according to experts.\n\n- **Rosemary Trout,** program director and assistant clinical professor of culinary arts and food science at Drexel University\n- **Bryan Quoc Le, PhD,** [food scientist, food consultant](https:\/\/www.bryanquocle.com\/), and author of *150 Food Science Questions Answered*\n- **Kimberly Knight,** chef-instructor at the [Institute of Culinary Education](https:\/\/www.ice.edu\/)\n## Why Cut Apples Turn Brown\n\"Apple cells contain an enzyme, polyphenol oxidase (PPO), that's only active once the apple's flesh is exposed to oxygen,\" explains Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University. This can happen when the apple is sliced, peeled, or bruised, she adds. The reaction increases the production of melanin, a pigment that creates the brown color in apple flesh.\n\n## Are Brown Apples Safe to Eat?\nThough unsightly, apple slices that have browned are still safe to eat, says Bryan Quoc Le, PhD, food scientist, food consultant, and author of *150 Food Science Questions Answered*. That's because the enzymatic reaction that causes browning doesn't affect the safety (i.e., level of harmful microorganisms) in the apple.\n\nHowever, cut apples that have been stored in water can become mushy over time. This is worth keeping in mind, especially if you dislike certain textures.\n\n## The Best Way to Prevent Cut Apples From Browning\nDipping cut apples in salt water is the best way to delay browning, says Kimberly Knight, chef-instructor at the Institute of Culinary Education.\n\nIt works because salt has a low oxygen solubility, which further prevents PPO from accessing oxygen, says Trout. Plus, the salt content \"causes the enzyme to undergo a process known as denaturation, resulting in deactivation,\" shares Le.\n\nTo use salt water, follow these steps from Trout:\n\n1. Combine 8 ounces of water with ½ teaspoon salt.\n2. Dip the cut apples in the salt water for 1 to 3 minutes.\n3. Remove the apples and store them in an airtight container in the refrigerator.\n\n**How long it lasts:** Salt water can delay browning for about 12 hours. The cut apples won't taste like salt, but you can quickly rinse them off if you're concerned about a salty flavor.\n\n## 5 Other Ways to Prevent Cut Apples From Browning\nIf you don't want to use salt water, there are other ways to slow down the browning reaction in cut apples.\n\n### Submerging in Plain Water\nHere's how to use plain water, according to Knight:\n\n1. Add the cut apples to a resealable bag or a container with an air-tight lid.\n2. Fill the bag or container with room-temperature tap water.\n3. Seal tightly and store in the refrigerator.\n\n\"Apples in plain water will retain their crunch and taste for up to six hours before they'll start to brown,\" says Knight.\n\n### Sprinkling With Lemon Juice\nAnother method is to apply lemon juice directly on the apples. The acidity of the lemon juice will lower the pH of the apple, which decreases PPO activity, says Trout.\n\n\"Additionally, lemon juice contains a high concentration of vitamin C, or ascorbic acid, which readily reacts with oxygen and removes \\[it\\] from the surface of the apple,\" explains Le. \"This helps prevent the production of brown compounds from the enzymes, he adds.\n\nFollow these steps to use lemon juice to delay cut apples from browning:\n\n1. Slice a fresh lemon in half.\n2. Squeeze the lemon over the cut apples, making sure the juice comes into contact  \n   with the flesh.\n3. Let the apples rest for 5 minutes, then rinse off the juice in a colander.\n4. Store the apples in the refrigerator in a sealed container.\n\nThis method can delay browning for about seven hours, according to Knight.\n\nIf you enjoy the tart taste of lemon juice on apples, feel free to skip the rinsing step.\n\n### Submerging in Lemon Water\nYou can also keep cut apples in a mixture of water and lemon juice. As mentioned above, lemon juice will reduce the activity of PPO and decrease oxygen exposure.\n\nTo use lemon water, follow these steps:\n\n1. Add 1 tablespoon lemon juice to 8 to 10 ounces of water.\n2. Soak the cut apples in the lemon water for 3 to 5 minutes.\n3. Drain and rinse the apples.\n\nTypically, this technique will delay browning for two to three hours.\n\n### Submerging in Sugar Water\nAnother technique is to soak the cut apples in sugar water. Sugar, like salt, prevents PPO from accessing oxygen, according to Trout.\n\nHere's how to use this method:\n\n1. Add 1 tablespoon of sugar to 8 ounces of water.\n2. Soak the cut apples in the sugar water for 3 to 5 minutes.\n3. Drain and rinse the apples.\n\nYou can also use honey instead of sugar, but sugar is much more cost-effective.\n\n### Blanching\nIf you plan to use cut apples for baking, try blanching them first. The heat will [deactivate the PPO](https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC7355983\/) in the apples, helping slow down browning.\n\n1. Bring a pot of water to a boil.\n2. Add cut apples to the water.\n3. Cook the apples for 30 seconds.\n4. Using a slotted spoon, remove the apples from the water.\n5. Place the apples in a bowl of iced water, then drain.\n## Refrigerating Cut Apples\nIf you don't plan to eat the cut apples right away, store them in the refrigerator after using any of these methods. The low temperature inside the fridge will [slow down the activity](https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC7355983\/) of PPO, further delaying browning. Be sure to place the apples in an airtight container first to reduce oxygen exposure.\n\nLe adds that refrigeration slows down the growth of harmful bacteria on the apple's flesh and reduces the chances of mold.\n\nFor best results, he recommends eating the apples within three to five days.\n\nFor added convenience and less cleanup, store your cut apples in individual serving-sized resealable bags after treatment. This allows for easy grab-and-go snacks and ensures minimal contact with air.\n\n## When to Toss Cut Apples\nIf your cut apples have mold or a slimy texture, it means they've gone bad, says Le. You should also toss the apples if they have an odor that's earthy, musty, or alcoholic.","meta_canonical":null}

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Meta Title	How to Keep Apples From Browning, According to Experts
Meta Description	Learn how to prevent cut apples from browning. Experts share the best method plus other alternatives to consider. Learn more tips for storing cut apples and if eating browned apples is safe.
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Boilerpipe Text	Key Points Understanding why apples brown helps find better ways to keep them fresh longer. Using salt water is the best method to slow down apple browning, keeping them fresh for about 12 hours. Keeping cut apples in the fridge helps them stay safe and fresh for a few days. Whether you're packing a snack, arranging a grazing board, or baking pies , there are plenty of reasons to stock up on apples. The only catch? Apples are notoriously difficult to store once cut, as they quickly turn brown. Unfortunately, it's not possible to completely stop this browning—but it can be delayed. Learn the different ways to slow down browning in freshly cut apples, including the best overall method, according to experts. Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University Bryan Quoc Le, PhD, food scientist, food consultant , and author of 150 Food Science Questions Answered Kimberly Knight, chef-instructor at the Institute of Culinary Education Why Cut Apples Turn Brown "Apple cells contain an enzyme, polyphenol oxidase (PPO), that's only active once the apple's flesh is exposed to oxygen," explains Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University. This can happen when the apple is sliced, peeled, or bruised, she adds. The reaction increases the production of melanin, a pigment that creates the brown color in apple flesh. Are Brown Apples Safe to Eat? Though unsightly, apple slices that have browned are still safe to eat, says Bryan Quoc Le, PhD, food scientist, food consultant, and author of 150 Food Science Questions Answered . That's because the enzymatic reaction that causes browning doesn't affect the safety (i.e., level of harmful microorganisms) in the apple. However, cut apples that have been stored in water can become mushy over time. This is worth keeping in mind, especially if you dislike certain textures. The Best Way to Prevent Cut Apples From Browning Dipping cut apples in salt water is the best way to delay browning, says Kimberly Knight, chef-instructor at the Institute of Culinary Education. It works because salt has a low oxygen solubility, which further prevents PPO from accessing oxygen, says Trout. Plus, the salt content "causes the enzyme to undergo a process known as denaturation, resulting in deactivation," shares Le. To use salt water, follow these steps from Trout: Combine 8 ounces of water with ½ teaspoon salt. Dip the cut apples in the salt water for 1 to 3 minutes. Remove the apples and store them in an airtight container in the refrigerator. How long it lasts: Salt water can delay browning for about 12 hours. The cut apples won't taste like salt, but you can quickly rinse them off if you're concerned about a salty flavor. 5 Other Ways to Prevent Cut Apples From Browning If you don't want to use salt water, there are other ways to slow down the browning reaction in cut apples. Submerging in Plain Water Here's how to use plain water, according to Knight: Add the cut apples to a resealable bag or a container with an air-tight lid. Fill the bag or container with room-temperature tap water. Seal tightly and store in the refrigerator. "Apples in plain water will retain their crunch and taste for up to six hours before they'll start to brown," says Knight. Sprinkling With Lemon Juice Another method is to apply lemon juice directly on the apples. The acidity of the lemon juice will lower the pH of the apple, which decreases PPO activity, says Trout. "Additionally, lemon juice contains a high concentration of vitamin C, or ascorbic acid, which readily reacts with oxygen and removes [it] from the surface of the apple," explains Le. "This helps prevent the production of brown compounds from the enzymes, he adds. Follow these steps to use lemon juice to delay cut apples from browning: Slice a fresh lemon in half. Squeeze the lemon over the cut apples, making sure the juice comes into contact with the flesh. Let the apples rest for 5 minutes, then rinse off the juice in a colander. Store the apples in the refrigerator in a sealed container. This method can delay browning for about seven hours, according to Knight. If you enjoy the tart taste of lemon juice on apples, feel free to skip the rinsing step. Submerging in Lemon Water You can also keep cut apples in a mixture of water and lemon juice. As mentioned above, lemon juice will reduce the activity of PPO and decrease oxygen exposure. To use lemon water, follow these steps: Add 1 tablespoon lemon juice to 8 to 10 ounces of water. Soak the cut apples in the lemon water for 3 to 5 minutes. Drain and rinse the apples. Typically, this technique will delay browning for two to three hours. Submerging in Sugar Water Another technique is to soak the cut apples in sugar water. Sugar, like salt, prevents PPO from accessing oxygen, according to Trout. Here's how to use this method: Add 1 tablespoon of sugar to 8 ounces of water. Soak the cut apples in the sugar water for 3 to 5 minutes. Drain and rinse the apples. You can also use honey instead of sugar, but sugar is much more cost-effective. Blanching If you plan to use cut apples for baking, try blanching them first. The heat will deactivate the PPO in the apples, helping slow down browning. Bring a pot of water to a boil. Add cut apples to the water. Cook the apples for 30 seconds. Using a slotted spoon, remove the apples from the water. Place the apples in a bowl of iced water, then drain. Refrigerating Cut Apples If you don't plan to eat the cut apples right away, store them in the refrigerator after using any of these methods. The low temperature inside the fridge will slow down the activity of PPO, further delaying browning. Be sure to place the apples in an airtight container first to reduce oxygen exposure. Le adds that refrigeration slows down the growth of harmful bacteria on the apple's flesh and reduces the chances of mold. For best results, he recommends eating the apples within three to five days. For added convenience and less cleanup, store your cut apples in individual serving-sized resealable bags after treatment. This allows for easy grab-and-go snacks and ensures minimal contact with air. When to Toss Cut Apples If your cut apples have mold or a slimy texture, it means they've gone bad, says Le. You should also toss the apples if they have an odor that's earthy, musty, or alcoholic.
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By [Kirsten Nunez](https://www.marthastewart.com/author/kirsten-nunez) ![Kirsten Nunez, Freelance Writer]() ![Kirsten Nunez, Freelance Writer](https://www.marthastewart.com/thmb/PtnVv5TR0FdsV072DT8IUqbqXbU=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/kirsten-nunez-author-0421-7c02c4f7a6ab4f76ba5f546dcb8a4de1.jpg) [Kirsten Nunez](https://www.marthastewart.com/author/kirsten-nunez) Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores. [Editorial Guidelines](https://www.marthastewart.com/about-marthastewart-com-7104054#-toc-editorial-guidelines) Updated on December 11, 2025 In This Article View All In This Article - [Why Cut Apples Turn Brown](https://www.marthastewart.com/how-to-prevent-cut-apples-from-browning-8727322#toc-why-cut-apples-turn-brown) - [Are Brown Apples Safe to Eat?](https://www.marthastewart.com/how-to-prevent-cut-apples-from-browning-8727322#toc-are-brown-apples-safe-to-eat) - [The Best Method](https://www.marthastewart.com/how-to-prevent-cut-apples-from-browning-8727322#toc-the-best-way-to-prevent-cut-apples-from-browning) - [Additional Methods](https://www.marthastewart.com/how-to-prevent-cut-apples-from-browning-8727322#toc-5-other-ways-to-prevent-cut-apples-from-browning) - [Refrigerating Cut Apples](https://www.marthastewart.com/how-to-prevent-cut-apples-from-browning-8727322#toc-refrigerating-cut-apples) - [When to Toss Cut Apples](https://www.marthastewart.com/how-to-prevent-cut-apples-from-browning-8727322#toc-when-to-toss-cut-apples) Close ![Apples on a cutting board ](https://www.marthastewart.com/thmb/Go2GIHH11DEWDCTcomQ_SYNnQ-Q=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ms-apples-getty-8e22e393c17c4d32926bdab1b736851d.jpg) ![Apples on a cutting board ](https://www.marthastewart.com/thmb/Go2GIHH11DEWDCTcomQ_SYNnQ-Q=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ms-apples-getty-8e22e393c17c4d32926bdab1b736851d.jpg) Credit: Getty Images ### Key Points - Understanding why apples brown helps find better ways to keep them fresh longer. - Using salt water is the best method to slow down apple browning, keeping them fresh for about 12 hours. - Keeping cut apples in the fridge helps them stay safe and fresh for a few days. Whether you're packing a snack, arranging a grazing board, or baking [pies](https://www.marthastewart.com/apple-pie-recipes-8706014), there are plenty of reasons to stock up on apples. The only catch? Apples are notoriously difficult to store once cut, as they quickly turn brown. Unfortunately, it's not possible to completely stop this browning—but it can be delayed. Learn the different ways to slow down browning in freshly cut apples, including the best overall method, according to experts. - Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University - Bryan Quoc Le, PhD, [food scientist, food consultant](https://www.bryanquocle.com/), and author of 150 Food Science Questions Answered - Kimberly Knight, chef-instructor at the [Institute of Culinary Education](https://www.ice.edu/) [How to Store Apples So They Stay Fresh for Weeks, According to Experts](https://www.marthastewart.com/8293101/how-to-store-apples) ## Why Cut Apples Turn Brown "Apple cells contain an enzyme, polyphenol oxidase (PPO), that's only active once the apple's flesh is exposed to oxygen," explains Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University. This can happen when the apple is sliced, peeled, or bruised, she adds. The reaction increases the production of melanin, a pigment that creates the brown color in apple flesh. ## Are Brown Apples Safe to Eat? Though unsightly, apple slices that have browned are still safe to eat, says Bryan Quoc Le, PhD, food scientist, food consultant, and author of 150 Food Science Questions Answered. That's because the enzymatic reaction that causes browning doesn't affect the safety (i.e., level of harmful microorganisms) in the apple. However, cut apples that have been stored in water can become mushy over time. This is worth keeping in mind, especially if you dislike certain textures. ## The Best Way to Prevent Cut Apples From Browning Dipping cut apples in salt water is the best way to delay browning, says Kimberly Knight, chef-instructor at the Institute of Culinary Education. It works because salt has a low oxygen solubility, which further prevents PPO from accessing oxygen, says Trout. Plus, the salt content "causes the enzyme to undergo a process known as denaturation, resulting in deactivation," shares Le. To use salt water, follow these steps from Trout: 1. Combine 8 ounces of water with ½ teaspoon salt. 2. Dip the cut apples in the salt water for 1 to 3 minutes. 3. Remove the apples and store them in an airtight container in the refrigerator. How long it lasts: Salt water can delay browning for about 12 hours. The cut apples won't taste like salt, but you can quickly rinse them off if you're concerned about a salty flavor. ## 5 Other Ways to Prevent Cut Apples From Browning If you don't want to use salt water, there are other ways to slow down the browning reaction in cut apples. ### Submerging in Plain Water Here's how to use plain water, according to Knight: 1. Add the cut apples to a resealable bag or a container with an air-tight lid. 2. Fill the bag or container with room-temperature tap water. 3. Seal tightly and store in the refrigerator. "Apples in plain water will retain their crunch and taste for up to six hours before they'll start to brown," says Knight. ### Sprinkling With Lemon Juice Another method is to apply lemon juice directly on the apples. The acidity of the lemon juice will lower the pH of the apple, which decreases PPO activity, says Trout. "Additionally, lemon juice contains a high concentration of vitamin C, or ascorbic acid, which readily reacts with oxygen and removes \[it\] from the surface of the apple," explains Le. "This helps prevent the production of brown compounds from the enzymes, he adds. Follow these steps to use lemon juice to delay cut apples from browning: 1. Slice a fresh lemon in half. 2. Squeeze the lemon over the cut apples, making sure the juice comes into contact with the flesh. 3. Let the apples rest for 5 minutes, then rinse off the juice in a colander. 4. Store the apples in the refrigerator in a sealed container. This method can delay browning for about seven hours, according to Knight. If you enjoy the tart taste of lemon juice on apples, feel free to skip the rinsing step. ### Submerging in Lemon Water You can also keep cut apples in a mixture of water and lemon juice. As mentioned above, lemon juice will reduce the activity of PPO and decrease oxygen exposure. To use lemon water, follow these steps: 1. Add 1 tablespoon lemon juice to 8 to 10 ounces of water. 2. Soak the cut apples in the lemon water for 3 to 5 minutes. 3. Drain and rinse the apples. Typically, this technique will delay browning for two to three hours. ### Submerging in Sugar Water Another technique is to soak the cut apples in sugar water. Sugar, like salt, prevents PPO from accessing oxygen, according to Trout. Here's how to use this method: 1. Add 1 tablespoon of sugar to 8 ounces of water. 2. Soak the cut apples in the sugar water for 3 to 5 minutes. 3. Drain and rinse the apples. You can also use honey instead of sugar, but sugar is much more cost-effective. ### Blanching If you plan to use cut apples for baking, try blanching them first. The heat will [deactivate the PPO](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355983/) in the apples, helping slow down browning. 1. Bring a pot of water to a boil. 2. Add cut apples to the water. 3. Cook the apples for 30 seconds. 4. Using a slotted spoon, remove the apples from the water. 5. Place the apples in a bowl of iced water, then drain. [How to Store Apples So They Stay Fresh for Weeks, According to Experts](https://www.marthastewart.com/8293101/how-to-store-apples) ## Refrigerating Cut Apples If you don't plan to eat the cut apples right away, store them in the refrigerator after using any of these methods. The low temperature inside the fridge will [slow down the activity](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355983/) of PPO, further delaying browning. Be sure to place the apples in an airtight container first to reduce oxygen exposure. Le adds that refrigeration slows down the growth of harmful bacteria on the apple's flesh and reduces the chances of mold. For best results, he recommends eating the apples within three to five days. For added convenience and less cleanup, store your cut apples in individual serving-sized resealable bags after treatment. This allows for easy grab-and-go snacks and ensures minimal contact with air. ## When to Toss Cut Apples If your cut apples have mold or a slimy texture, it means they've gone bad, says Le. You should also toss the apples if they have an odor that's earthy, musty, or alcoholic. Explore more: - [Food & Cooking](https://www.marthastewart.com/1509043/food-cooking) - [Cooking How-Tos & Techniques](https://www.marthastewart.com/1518935/cooking-how-tos) Was this page helpful? Thanks for your feedback\! Tell us why\! 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Readable Markdown	### Key Points - Understanding why apples brown helps find better ways to keep them fresh longer. - Using salt water is the best method to slow down apple browning, keeping them fresh for about 12 hours. - Keeping cut apples in the fridge helps them stay safe and fresh for a few days. Whether you're packing a snack, arranging a grazing board, or baking [pies](https://www.marthastewart.com/apple-pie-recipes-8706014), there are plenty of reasons to stock up on apples. The only catch? Apples are notoriously difficult to store once cut, as they quickly turn brown. Unfortunately, it's not possible to completely stop this browning—but it can be delayed. Learn the different ways to slow down browning in freshly cut apples, including the best overall method, according to experts. - Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University - Bryan Quoc Le, PhD, [food scientist, food consultant](https://www.bryanquocle.com/), and author of 150 Food Science Questions Answered - Kimberly Knight, chef-instructor at the [Institute of Culinary Education](https://www.ice.edu/) ## Why Cut Apples Turn Brown "Apple cells contain an enzyme, polyphenol oxidase (PPO), that's only active once the apple's flesh is exposed to oxygen," explains Rosemary Trout, program director and assistant clinical professor of culinary arts and food science at Drexel University. This can happen when the apple is sliced, peeled, or bruised, she adds. The reaction increases the production of melanin, a pigment that creates the brown color in apple flesh. ## Are Brown Apples Safe to Eat? Though unsightly, apple slices that have browned are still safe to eat, says Bryan Quoc Le, PhD, food scientist, food consultant, and author of 150 Food Science Questions Answered. That's because the enzymatic reaction that causes browning doesn't affect the safety (i.e., level of harmful microorganisms) in the apple. However, cut apples that have been stored in water can become mushy over time. This is worth keeping in mind, especially if you dislike certain textures. ## The Best Way to Prevent Cut Apples From Browning Dipping cut apples in salt water is the best way to delay browning, says Kimberly Knight, chef-instructor at the Institute of Culinary Education. It works because salt has a low oxygen solubility, which further prevents PPO from accessing oxygen, says Trout. Plus, the salt content "causes the enzyme to undergo a process known as denaturation, resulting in deactivation," shares Le. To use salt water, follow these steps from Trout: 1. Combine 8 ounces of water with ½ teaspoon salt. 2. Dip the cut apples in the salt water for 1 to 3 minutes. 3. Remove the apples and store them in an airtight container in the refrigerator. How long it lasts: Salt water can delay browning for about 12 hours. The cut apples won't taste like salt, but you can quickly rinse them off if you're concerned about a salty flavor. ## 5 Other Ways to Prevent Cut Apples From Browning If you don't want to use salt water, there are other ways to slow down the browning reaction in cut apples. ### Submerging in Plain Water Here's how to use plain water, according to Knight: 1. Add the cut apples to a resealable bag or a container with an air-tight lid. 2. Fill the bag or container with room-temperature tap water. 3. Seal tightly and store in the refrigerator. "Apples in plain water will retain their crunch and taste for up to six hours before they'll start to brown," says Knight. ### Sprinkling With Lemon Juice Another method is to apply lemon juice directly on the apples. The acidity of the lemon juice will lower the pH of the apple, which decreases PPO activity, says Trout. "Additionally, lemon juice contains a high concentration of vitamin C, or ascorbic acid, which readily reacts with oxygen and removes \[it\] from the surface of the apple," explains Le. "This helps prevent the production of brown compounds from the enzymes, he adds. Follow these steps to use lemon juice to delay cut apples from browning: 1. Slice a fresh lemon in half. 2. Squeeze the lemon over the cut apples, making sure the juice comes into contact with the flesh. 3. Let the apples rest for 5 minutes, then rinse off the juice in a colander. 4. Store the apples in the refrigerator in a sealed container. This method can delay browning for about seven hours, according to Knight. If you enjoy the tart taste of lemon juice on apples, feel free to skip the rinsing step. ### Submerging in Lemon Water You can also keep cut apples in a mixture of water and lemon juice. As mentioned above, lemon juice will reduce the activity of PPO and decrease oxygen exposure. To use lemon water, follow these steps: 1. Add 1 tablespoon lemon juice to 8 to 10 ounces of water. 2. Soak the cut apples in the lemon water for 3 to 5 minutes. 3. Drain and rinse the apples. Typically, this technique will delay browning for two to three hours. ### Submerging in Sugar Water Another technique is to soak the cut apples in sugar water. Sugar, like salt, prevents PPO from accessing oxygen, according to Trout. Here's how to use this method: 1. Add 1 tablespoon of sugar to 8 ounces of water. 2. Soak the cut apples in the sugar water for 3 to 5 minutes. 3. Drain and rinse the apples. You can also use honey instead of sugar, but sugar is much more cost-effective. ### Blanching If you plan to use cut apples for baking, try blanching them first. The heat will [deactivate the PPO](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355983/) in the apples, helping slow down browning. 1. Bring a pot of water to a boil. 2. Add cut apples to the water. 3. Cook the apples for 30 seconds. 4. Using a slotted spoon, remove the apples from the water. 5. Place the apples in a bowl of iced water, then drain. ## Refrigerating Cut Apples If you don't plan to eat the cut apples right away, store them in the refrigerator after using any of these methods. The low temperature inside the fridge will [slow down the activity](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7355983/) of PPO, further delaying browning. Be sure to place the apples in an airtight container first to reduce oxygen exposure. Le adds that refrigeration slows down the growth of harmful bacteria on the apple's flesh and reduces the chances of mold. For best results, he recommends eating the apples within three to five days. For added convenience and less cleanup, store your cut apples in individual serving-sized resealable bags after treatment. This allows for easy grab-and-go snacks and ensures minimal contact with air. ## When to Toss Cut Apples If your cut apples have mold or a slimy texture, it means they've gone bad, says Le. You should also toss the apples if they have an odor that's earthy, musty, or alcoholic.
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