🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 27 (from laksa177)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa027.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.purewow.com/food/how-to-keep-apples-from-browning\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.purewow.com/food/how-to-keep-apples-from-browning\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.purewow.com\/food\/how-to-keep-apples-from-browning","crawl_time":1775921407,"first_indexed_time":1592330491,"http_code":200,"src_unparsed":"com,purewow!www,\/food\/how-to-keep-apples-from-browning s443","src_root_hash":"6618640092714052227","history_drop_reason":null,"meta_title":"How to Keep Apples from Browning? Here Are 6 Tricks We Love","meta_descriptions":["Between morning meetings and conference calls, it’ll be a race against the clock to eat those apple slices and peanut butter in your lunchbox before they turn brown. Here’s how to keep apples from browning six different ways."],"attrs_boilerpipe_text":"You’ve been thinking about the apple slices and peanut butter in your lunchbox all morning. But thanks to meetings and conference calls, it’ll be a race against the clock to eat them before they turn brown and mushy. It turns out there are a few ways to keep your favorite healthy snack crisp and fresh longer. Learn how to keep apples from browning with these six easy methods.\nWhy Do Apples Turn Brown?\nJust like\navocados\n, brown apples are safe to eat; they’re just less appetizing. Browning (or\nenzymatic browning\nif you're fancy) is a natural chemical reaction that occurs when oxygen comes in contact with polyphenol oxidase, an enzyme found in various fruits and vegetables. Oxidation can lead to a change in the appearance of fruit, as well as a decrease in flavor and nutrition. \nIf you’re going to slice an apple and eat it immediately, don’t go through the trouble of treating the slices. Just know that the longer they’re exposed, the browner they’ll get. If you’re slicing hours (or even days) in advance, these methods can help it maintain its natural color, at least for a while. To store sliced apples, always use an airtight container or a resealable bag with all the air pushed out of it.\nHow to Keep Apples from Browning\n1. Brush or Dip the Apple Slices in Lemon Juice\nIt’s the oldest trick in the book. Lemon juice’s high acidity and low pH deactivates the enzyme that causes browning. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Ever wonder why store-bought apple slices are always so white and crunchy? They’re often treated with\nascorbic acid\n, citric acid or sulfites—lemon juice (another acid) works the same way.\nGive the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. No fresh lemons? Try bottled lemon juice, lemonade or even orange juice—as long as it’s acidic, it’ll slow browning. Vinegar works too because of its acidity, but it’ll potentially impart a more unpleasant taste than these other alternatives. If you’re freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet.\nWash and slice the apple.\nFill a small bowl with cold water and the juice of half a lemon.\nDip the slices into the mixture. Eat or store for later.\n2. Soak the Slices in Saltwater\nYou may remember from chemistry that salt is also called sodium chloride. Its namesake chemical components keep oxygen from reaching the surface of the slices. After all, it’s nature’s oldest preservative. Just be super careful not to add *too* much salt. Using ½ teaspoon or less in a cup of water will get the job done without altering the apple’s taste.\nWash and slice the apple.\nDissolve the salt in cold water.\nAdd the apple slices to the saltwater and let them soak for about 3 to 5 minutes.\nDrain, rinse and dry the apples. Eat or store for later.\n3. Submerge the Slices in Honey Water\nThanks to a peptide compound found in honey, this method deactivates the browning enzyme. Cook’s Illustrated found that a good soak kept the slices white for more than a day while a 30-second dunk kept browning at bay for eight hours. This trick also works for veggies like potatoes and other fruits like pears. (And it tastes good to boot.)\nWash and slice the apple.\nDissolve 2 tablespoons honey in 1 cup water.\nDunk the slices in honey water for at least 30 seconds and no more than a few minutes.\nRemove, rinse and eat or store for later.\n4. Submerge the Slices in Liquid\nIt works like a charm if you don't have any of the other quick fixes on hand. The idea here is that the oxidation process can’t start if the apples aren’t exposed—and they can’t be exposed while in liquid. Some swear by soaking apples for 3 to 5 minutes in a ginger ale or lemon-lime soda that contains citric acid, but we like avoiding the extra sugar and using club soda or water.\nWash and slice the apple.\nFill a bowl with cold water and add the apple slices.\nTop the bowl with a paper towel. Once it’s wet, it will submerge the floating slices.\nRemove the slices after about 10 to 15 minutes. Dry and enjoy, or shake dry and store for later.\n5. Sprinkle the Slices with Ascorbic or Citric Acid Powder\nYou’ve probably seen packaged sliced apples at your local supermarket, shockingly without a single brown spot. It’s because they’re typically treated with ascorbic acid, aka vitamin C. You can buy\ncitric acid powder\nor\nascorbic acid powder\nonline or at specialty grocers like Trader Joe’s to do the same at home. A popular brand to search for is\nBall’s Fruit-Fresh Produce Protector\n.\nWash and slice the apple.\nSprinkle the powder onto the slices.\nEat within 8 hours. \n6. Hold the Slices Together with a Rubber Band\nTry this trick whenever you’re taking a sliced apple on the go. It protects the slices from air exposure. All you need is a knife and a thick, tight rubber band. (You can try substituting a rubber band for plastic wrap if you can’t find one.)\nWash and slice the apple as you normally would. Don’t throw out the core.\nReassemble the apple around the core.\nWrap the rubber band around the apple to hold the slices in place. Place it in a bag or food storage container, then toss it in your purse, lunchbox or fridge for later.\nFood Editor\nSpearheads PureWow's food vertical\nManages PureWow's recipe vertical and newsletter\nStudied English and writing at Ithaca College","attrs_markdown":"![](https:\/\/sb.scorecardresearch.com\/p?c1=2&c2=39712200&cv=3.9.1&cj=1)\n\n- [style](https:\/\/www.purewow.com\/style)\n- [fashion](https:\/\/www.purewow.com\/fashion)\n- [beauty](https:\/\/www.purewow.com\/beauty)\n- [reviews](https:\/\/www.purewow.com\/reviews)\n- [shopping](https:\/\/www.purewow.com\/shopping)\n\n[food](https:\/\/www.purewow.com\/food)\n\n[family](https:\/\/www.purewow.com\/family)\n\n[wellness](https:\/\/www.purewow.com\/wellness)\n\n[about us](https:\/\/www.purewow.com\/page\/about-us)\n\n[SUBSCRIBE](https:\/\/www.purewow.com\/subscribe)\n\n[About Us](https:\/\/www.purewow.com\/page\/about-us)[Style](https:\/\/www.purewow.com\/style)[Fashion](https:\/\/www.purewow.com\/fashion)[Beauty](https:\/\/www.purewow.com\/beauty)[Reviews](https:\/\/www.purewow.com\/reviews)[Shopping](https:\/\/www.purewow.com\/shopping)[Food](https:\/\/www.purewow.com\/food)[Family](https:\/\/www.purewow.com\/family)[Wellness](https:\/\/www.purewow.com\/wellness)[Entertainment](https:\/\/www.purewow.com\/entertainment)[News](https:\/\/www.purewow.com\/news)[Home](https:\/\/www.purewow.com\/home)[Recipes](https:\/\/www.purewow.com\/recipes)[Travel](https:\/\/www.purewow.com\/travel)[Pets](https:\/\/www.purewow.com\/pets)[Horoscopes](https:\/\/www.purewow.com\/horoscopes)[Gift Guides](https:\/\/www.purewow.com\/home\/holiday-gift-guide)[Weddings](https:\/\/www.purewow.com\/weddings)[Cultures](https:\/\/www.purewow.com\/cultures)[Money](https:\/\/www.purewow.com\/money)[Books](https:\/\/www.purewow.com\/books)[Tech](https:\/\/www.purewow.com\/tech)[New York](https:\/\/www.purewow.com\/ny)[Los Angeles](https:\/\/www.purewow.com\/la)\n\n[SUBSCRIBE](https:\/\/www.purewow.com\/subscribe)\n\n[food](https:\/\/www.purewow.com\/food)\n\n# How to Keep Apples from Browning? Here Are 6 Tricks We Love\n***\n![Author image: taryn pire 3](https:\/\/assets.purewow.com\/wp-content\/uploads\/2022\/07\/taryn-pire-3.jpg)\n\nBy [Taryn Pire](https:\/\/www.purewow.com\/author\/taryn-pire)\n\n•\n\nPublished Jun 16, 2020\n\nYou’ve been thinking about the apple slices and peanut butter in your lunchbox all morning. But thanks to meetings and conference calls, it’ll be a race against the clock to eat them before they turn brown and mushy. It turns out there are a few ways to keep your favorite healthy snack crisp and fresh longer. Learn how to keep apples from browning with these six easy methods.\n\n## Why Do Apples Turn Brown?\nJust like [avocados](https:\/\/www.purewow.com\/food\/how-to-ripen-an-avocado), brown apples are safe to eat; they’re just less appetizing. Browning (or *enzymatic browning* if you're fancy) is a natural chemical reaction that occurs when oxygen comes in contact with polyphenol oxidase, an enzyme found in various fruits and vegetables. Oxidation can lead to a change in the appearance of fruit, as well as a decrease in flavor and nutrition.\n\nIf you’re going to slice an apple and eat it immediately, don’t go through the trouble of treating the slices. Just know that the longer they’re exposed, the browner they’ll get. If you’re slicing hours (or even days) in advance, these methods can help it maintain its natural color, at least for a while. To store sliced apples, always use an airtight container or a resealable bag with all the air pushed out of it.\n## How to Keep Apples from Browning\n## 1\\. Brush or Dip the Apple Slices in Lemon Juice\nIt’s the oldest trick in the book. Lemon juice’s high acidity and low pH deactivates the enzyme that causes browning. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Ever wonder why store-bought apple slices are always so white and crunchy? They’re often treated with [ascorbic acid](https:\/\/extension.purdue.edu\/4h\/Documents\/Volunteer%20Resources\/Science%20Made%20Easy\/Brown%20Apples.pdf), citric acid or sulfites—lemon juice (another acid) works the same way.\n\nGive the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. No fresh lemons? Try bottled lemon juice, lemonade or even orange juice—as long as it’s acidic, it’ll slow browning. Vinegar works too because of its acidity, but it’ll potentially impart a more unpleasant taste than these other alternatives. If you’re freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet.\n\n1. Wash and slice the apple.\n2. Fill a small bowl with cold water and the juice of half a lemon.\n3. Dip the slices into the mixture. Eat or store for later.\n\n## 2\\. Soak the Slices in Saltwater\nYou may remember from chemistry that salt is also called sodium chloride. Its namesake chemical components keep oxygen from reaching the surface of the slices. After all, it’s nature’s oldest preservative. Just be super careful not to add \\*too\\* much salt. Using ½ teaspoon or less in a cup of water will get the job done without altering the apple’s taste.\n\n1. Wash and slice the apple.\n2. Dissolve the salt in cold water.\n3. Add the apple slices to the saltwater and let them soak for about 3 to 5 minutes.\n4. Drain, rinse and dry the apples. Eat or store for later.\n\n## 3\\. Submerge the Slices in Honey Water\nThanks to a peptide compound found in honey, this method deactivates the browning enzyme. Cook’s Illustrated found that a good soak kept the slices white for more than a day while a 30-second dunk kept browning at bay for eight hours. This trick also works for veggies like potatoes and other fruits like pears. (And it tastes good to boot.)\n\n1. Wash and slice the apple.\n2. Dissolve 2 tablespoons honey in 1 cup water.\n3. Dunk the slices in honey water for at least 30 seconds and no more than a few minutes.\n4. Remove, rinse and eat or store for later.\n\n## 4\\. Submerge the Slices in Liquid\nIt works like a charm if you don't have any of the other quick fixes on hand. The idea here is that the oxidation process can’t start if the apples aren’t exposed—and they can’t be exposed while in liquid. Some swear by soaking apples for 3 to 5 minutes in a ginger ale or lemon-lime soda that contains citric acid, but we like avoiding the extra sugar and using club soda or water.\n\n1. Wash and slice the apple.\n2. Fill a bowl with cold water and add the apple slices.\n3. Top the bowl with a paper towel. Once it’s wet, it will submerge the floating slices.\n4. Remove the slices after about 10 to 15 minutes. Dry and enjoy, or shake dry and store for later.\n\n## 5\\. Sprinkle the Slices with Ascorbic or Citric Acid Powder\nYou’ve probably seen packaged sliced apples at your local supermarket, shockingly without a single brown spot. It’s because they’re typically treated with ascorbic acid, aka vitamin C. You can buy [citric acid powder](https:\/\/www.amazon.com\/Citric-Acid-Powder-Anhydrous-Pharmaceutical\/dp\/B00Z7R4EQM) or [ascorbic acid powder](https:\/\/www.amazon.com\/Duda-Energy-asc2-L-Ascorbic-Naturally\/dp\/B01M6UN4BD\/) online or at specialty grocers like Trader Joe’s to do the same at home. A popular brand to search for is [Ball’s Fruit-Fresh Produce Protector](https:\/\/www.amazon.com\/Ball-Fruit-Fresh-Produce-Protector\/dp\/B002YI7J6E\/).\n\n1. Wash and slice the apple.\n2. Sprinkle the powder onto the slices.\n3. Eat within 8 hours.\n\n## 6\\. Hold the Slices Together with a Rubber Band\nTry this trick whenever you’re taking a sliced apple on the go. It protects the slices from air exposure. All you need is a knife and a thick, tight rubber band. (You can try substituting a rubber band for plastic wrap if you can’t find one.)\n\n1. Wash and slice the apple as you normally would. Don’t throw out the core.\n2. Reassemble the apple around the core.\n3. Wrap the rubber band around the apple to hold the slices in place. Place it in a bag or food storage container, then toss it in your purse, lunchbox or fridge for later.\n\n**RELATED**\n***\n\n[RELATED How to Store Apples to Keep Them Fresh Longer](https:\/\/www.purewow.com\/food\/how-to-store-apples)\n***\n\n***\n![taryn pire 3](https:\/\/assets.purewow.com\/wp-content\/uploads\/2022\/07\/taryn-pire-3.jpg)\n\n[Taryn Pire](https:\/\/www.purewow.com\/author\/taryn-pire)\n\n### Food Editor\n- Spearheads PureWow's food vertical\n- Manages PureWow's recipe vertical and newsletter\n- Studied English and writing at Ithaca College\n\n[read full bio](https:\/\/www.purewow.com\/author\/taryn-pire)\n***\n### More Stories You'll Love\n[![low-sugar wine spritz](https:\/\/assets.purewow.com\/wp-content\/uploads\/2026\/02\/low-sugar-cocktails-spritz-cat.png?resize=564,500)Cookie and Katefood \/ Katherine Gillen 17 Delicious, Low-Sugar Cocktails You'll Want to Serve at Every Party](https:\/\/www.purewow.com\/food\/low-sugar-cocktails)\n\n[![whats-new-trader-joes-april-cat](https:\/\/assets.purewow.com\/wp-content\/uploads\/2026\/03\/whats-new-trader-joes-april-cat-300x266.jpg?resize=564,500)Trader Joe’sfood \/ Catrina Yohay What's New at Trader Joe's This April? 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All rights reserved.\n\n[Subscribe](https:\/\/www.purewow.com\/subscribe)\n\nCookie Settings\n\n[style](https:\/\/www.purewow.com\/style)[food](https:\/\/www.purewow.com\/food)[family](https:\/\/www.purewow.com\/family)[wellness](https:\/\/www.purewow.com\/wellness)","attrs_readable_markdown":"You’ve been thinking about the apple slices and peanut butter in your lunchbox all morning. But thanks to meetings and conference calls, it’ll be a race against the clock to eat them before they turn brown and mushy. It turns out there are a few ways to keep your favorite healthy snack crisp and fresh longer. Learn how to keep apples from browning with these six easy methods.\n\n## Why Do Apples Turn Brown?\nJust like [avocados](https:\/\/www.purewow.com\/food\/how-to-ripen-an-avocado), brown apples are safe to eat; they’re just less appetizing. Browning (or *enzymatic browning* if you're fancy) is a natural chemical reaction that occurs when oxygen comes in contact with polyphenol oxidase, an enzyme found in various fruits and vegetables. Oxidation can lead to a change in the appearance of fruit, as well as a decrease in flavor and nutrition.\n\nIf you’re going to slice an apple and eat it immediately, don’t go through the trouble of treating the slices. Just know that the longer they’re exposed, the browner they’ll get. If you’re slicing hours (or even days) in advance, these methods can help it maintain its natural color, at least for a while. To store sliced apples, always use an airtight container or a resealable bag with all the air pushed out of it.\n\nHow to Keep Apples from Browning\n\n## 1\\. Brush or Dip the Apple Slices in Lemon Juice\nIt’s the oldest trick in the book. Lemon juice’s high acidity and low pH deactivates the enzyme that causes browning. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Ever wonder why store-bought apple slices are always so white and crunchy? They’re often treated with [ascorbic acid](https:\/\/extension.purdue.edu\/4h\/Documents\/Volunteer%20Resources\/Science%20Made%20Easy\/Brown%20Apples.pdf), citric acid or sulfites—lemon juice (another acid) works the same way.\n\nGive the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. No fresh lemons? Try bottled lemon juice, lemonade or even orange juice—as long as it’s acidic, it’ll slow browning. Vinegar works too because of its acidity, but it’ll potentially impart a more unpleasant taste than these other alternatives. If you’re freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet.\n\n1. Wash and slice the apple.\n2. Fill a small bowl with cold water and the juice of half a lemon.\n3. Dip the slices into the mixture. Eat or store for later.\n\n## 2\\. Soak the Slices in Saltwater\nYou may remember from chemistry that salt is also called sodium chloride. Its namesake chemical components keep oxygen from reaching the surface of the slices. After all, it’s nature’s oldest preservative. Just be super careful not to add \\*too\\* much salt. Using ½ teaspoon or less in a cup of water will get the job done without altering the apple’s taste.\n\n1. Wash and slice the apple.\n2. Dissolve the salt in cold water.\n3. Add the apple slices to the saltwater and let them soak for about 3 to 5 minutes.\n4. Drain, rinse and dry the apples. Eat or store for later.\n\n## 3\\. Submerge the Slices in Honey Water\nThanks to a peptide compound found in honey, this method deactivates the browning enzyme. Cook’s Illustrated found that a good soak kept the slices white for more than a day while a 30-second dunk kept browning at bay for eight hours. This trick also works for veggies like potatoes and other fruits like pears. (And it tastes good to boot.)\n\n1. Wash and slice the apple.\n2. Dissolve 2 tablespoons honey in 1 cup water.\n3. Dunk the slices in honey water for at least 30 seconds and no more than a few minutes.\n4. Remove, rinse and eat or store for later.\n\n## 4\\. Submerge the Slices in Liquid\nIt works like a charm if you don't have any of the other quick fixes on hand. The idea here is that the oxidation process can’t start if the apples aren’t exposed—and they can’t be exposed while in liquid. Some swear by soaking apples for 3 to 5 minutes in a ginger ale or lemon-lime soda that contains citric acid, but we like avoiding the extra sugar and using club soda or water.\n\n1. Wash and slice the apple.\n2. Fill a bowl with cold water and add the apple slices.\n3. Top the bowl with a paper towel. Once it’s wet, it will submerge the floating slices.\n4. Remove the slices after about 10 to 15 minutes. Dry and enjoy, or shake dry and store for later.\n\n## 5\\. Sprinkle the Slices with Ascorbic or Citric Acid Powder\nYou’ve probably seen packaged sliced apples at your local supermarket, shockingly without a single brown spot. It’s because they’re typically treated with ascorbic acid, aka vitamin C. You can buy [citric acid powder](https:\/\/www.amazon.com\/Citric-Acid-Powder-Anhydrous-Pharmaceutical\/dp\/B00Z7R4EQM) or [ascorbic acid powder](https:\/\/www.amazon.com\/Duda-Energy-asc2-L-Ascorbic-Naturally\/dp\/B01M6UN4BD\/) online or at specialty grocers like Trader Joe’s to do the same at home. A popular brand to search for is [Ball’s Fruit-Fresh Produce Protector](https:\/\/www.amazon.com\/Ball-Fruit-Fresh-Produce-Protector\/dp\/B002YI7J6E\/).\n\n1. Wash and slice the apple.\n2. Sprinkle the powder onto the slices.\n3. Eat within 8 hours.\n\n## 6\\. Hold the Slices Together with a Rubber Band\nTry this trick whenever you’re taking a sliced apple on the go. It protects the slices from air exposure. All you need is a knife and a thick, tight rubber band. (You can try substituting a rubber band for plastic wrap if you can’t find one.)\n\n1. Wash and slice the apple as you normally would. Don’t throw out the core.\n2. Reassemble the apple around the core.\n3. Wrap the rubber band around the apple to hold the slices in place. Place it in a bag or food storage container, then toss it in your purse, lunchbox or fridge for later.\n\n***\n![taryn pire 3](https:\/\/assets.purewow.com\/wp-content\/uploads\/2022\/07\/taryn-pire-3.jpg)\n\n### Food Editor\n- Spearheads PureWow's food vertical\n- Manages PureWow's recipe vertical and newsletter\n- Studied English and writing at Ithaca College\n***","meta_canonical":null}

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Meta Title	How to Keep Apples from Browning? Here Are 6 Tricks We Love
Meta Description	Between morning meetings and conference calls, it’ll be a race against the clock to eat those apple slices and peanut butter in your lunchbox before they turn brown. Here’s how to keep apples from browning six different ways.
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Boilerpipe Text	You’ve been thinking about the apple slices and peanut butter in your lunchbox all morning. But thanks to meetings and conference calls, it’ll be a race against the clock to eat them before they turn brown and mushy. It turns out there are a few ways to keep your favorite healthy snack crisp and fresh longer. Learn how to keep apples from browning with these six easy methods. Why Do Apples Turn Brown? Just like avocados , brown apples are safe to eat; they’re just less appetizing. Browning (or enzymatic browning if you're fancy) is a natural chemical reaction that occurs when oxygen comes in contact with polyphenol oxidase, an enzyme found in various fruits and vegetables. Oxidation can lead to a change in the appearance of fruit, as well as a decrease in flavor and nutrition. If you’re going to slice an apple and eat it immediately, don’t go through the trouble of treating the slices. Just know that the longer they’re exposed, the browner they’ll get. If you’re slicing hours (or even days) in advance, these methods can help it maintain its natural color, at least for a while. To store sliced apples, always use an airtight container or a resealable bag with all the air pushed out of it. How to Keep Apples from Browning 1. Brush or Dip the Apple Slices in Lemon Juice It’s the oldest trick in the book. Lemon juice’s high acidity and low pH deactivates the enzyme that causes browning. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Ever wonder why store-bought apple slices are always so white and crunchy? They’re often treated with ascorbic acid , citric acid or sulfites—lemon juice (another acid) works the same way. Give the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. No fresh lemons? Try bottled lemon juice, lemonade or even orange juice—as long as it’s acidic, it’ll slow browning. Vinegar works too because of its acidity, but it’ll potentially impart a more unpleasant taste than these other alternatives. If you’re freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet. Wash and slice the apple. Fill a small bowl with cold water and the juice of half a lemon. Dip the slices into the mixture. Eat or store for later. 2. Soak the Slices in Saltwater You may remember from chemistry that salt is also called sodium chloride. Its namesake chemical components keep oxygen from reaching the surface of the slices. After all, it’s nature’s oldest preservative. Just be super careful not to add too much salt. Using ½ teaspoon or less in a cup of water will get the job done without altering the apple’s taste. Wash and slice the apple. Dissolve the salt in cold water. Add the apple slices to the saltwater and let them soak for about 3 to 5 minutes. Drain, rinse and dry the apples. Eat or store for later. 3. Submerge the Slices in Honey Water Thanks to a peptide compound found in honey, this method deactivates the browning enzyme. Cook’s Illustrated found that a good soak kept the slices white for more than a day while a 30-second dunk kept browning at bay for eight hours. This trick also works for veggies like potatoes and other fruits like pears. (And it tastes good to boot.) Wash and slice the apple. Dissolve 2 tablespoons honey in 1 cup water. Dunk the slices in honey water for at least 30 seconds and no more than a few minutes. Remove, rinse and eat or store for later. 4. Submerge the Slices in Liquid It works like a charm if you don't have any of the other quick fixes on hand. The idea here is that the oxidation process can’t start if the apples aren’t exposed—and they can’t be exposed while in liquid. Some swear by soaking apples for 3 to 5 minutes in a ginger ale or lemon-lime soda that contains citric acid, but we like avoiding the extra sugar and using club soda or water. Wash and slice the apple. Fill a bowl with cold water and add the apple slices. Top the bowl with a paper towel. Once it’s wet, it will submerge the floating slices. Remove the slices after about 10 to 15 minutes. Dry and enjoy, or shake dry and store for later. 5. Sprinkle the Slices with Ascorbic or Citric Acid Powder You’ve probably seen packaged sliced apples at your local supermarket, shockingly without a single brown spot. It’s because they’re typically treated with ascorbic acid, aka vitamin C. You can buy citric acid powder or ascorbic acid powder online or at specialty grocers like Trader Joe’s to do the same at home. A popular brand to search for is Ball’s Fruit-Fresh Produce Protector . Wash and slice the apple. Sprinkle the powder onto the slices. Eat within 8 hours. 6. Hold the Slices Together with a Rubber Band Try this trick whenever you’re taking a sliced apple on the go. It protects the slices from air exposure. All you need is a knife and a thick, tight rubber band. (You can try substituting a rubber band for plastic wrap if you can’t find one.) Wash and slice the apple as you normally would. Don’t throw out the core. Reassemble the apple around the core. Wrap the rubber band around the apple to hold the slices in place. Place it in a bag or food storage container, then toss it in your purse, lunchbox or fridge for later. Food Editor Spearheads PureWow's food vertical Manages PureWow's recipe vertical and newsletter Studied English and writing at Ithaca College
Markdown	![](https://sb.scorecardresearch.com/p?c1=2&c2=39712200&cv=3.9.1&cj=1) - [style](https://www.purewow.com/style) - [fashion](https://www.purewow.com/fashion) - [beauty](https://www.purewow.com/beauty) - [reviews](https://www.purewow.com/reviews) - [shopping](https://www.purewow.com/shopping) [food](https://www.purewow.com/food) [family](https://www.purewow.com/family) [wellness](https://www.purewow.com/wellness) [about us](https://www.purewow.com/page/about-us) [SUBSCRIBE](https://www.purewow.com/subscribe) [About Us](https://www.purewow.com/page/about-us)[Style](https://www.purewow.com/style)[Fashion](https://www.purewow.com/fashion)[Beauty](https://www.purewow.com/beauty)[Reviews](https://www.purewow.com/reviews)[Shopping](https://www.purewow.com/shopping)[Food](https://www.purewow.com/food)[Family](https://www.purewow.com/family)[Wellness](https://www.purewow.com/wellness)[Entertainment](https://www.purewow.com/entertainment)[News](https://www.purewow.com/news)[Home](https://www.purewow.com/home)[Recipes](https://www.purewow.com/recipes)[Travel](https://www.purewow.com/travel)[Pets](https://www.purewow.com/pets)[Horoscopes](https://www.purewow.com/horoscopes)[Gift Guides](https://www.purewow.com/home/holiday-gift-guide)[Weddings](https://www.purewow.com/weddings)[Cultures](https://www.purewow.com/cultures)[Money](https://www.purewow.com/money)[Books](https://www.purewow.com/books)[Tech](https://www.purewow.com/tech)[New York](https://www.purewow.com/ny)[Los Angeles](https://www.purewow.com/la) [SUBSCRIBE](https://www.purewow.com/subscribe) [food](https://www.purewow.com/food) # How to Keep Apples from Browning? Here Are 6 Tricks We Love *** ![Author image: taryn pire 3](https://assets.purewow.com/wp-content/uploads/2022/07/taryn-pire-3.jpg) By [Taryn Pire](https://www.purewow.com/author/taryn-pire) • Published Jun 16, 2020 You’ve been thinking about the apple slices and peanut butter in your lunchbox all morning. But thanks to meetings and conference calls, it’ll be a race against the clock to eat them before they turn brown and mushy. It turns out there are a few ways to keep your favorite healthy snack crisp and fresh longer. Learn how to keep apples from browning with these six easy methods. ## Why Do Apples Turn Brown? Just like [avocados](https://www.purewow.com/food/how-to-ripen-an-avocado), brown apples are safe to eat; they’re just less appetizing. Browning (or enzymatic browning if you're fancy) is a natural chemical reaction that occurs when oxygen comes in contact with polyphenol oxidase, an enzyme found in various fruits and vegetables. Oxidation can lead to a change in the appearance of fruit, as well as a decrease in flavor and nutrition. If you’re going to slice an apple and eat it immediately, don’t go through the trouble of treating the slices. Just know that the longer they’re exposed, the browner they’ll get. If you’re slicing hours (or even days) in advance, these methods can help it maintain its natural color, at least for a while. To store sliced apples, always use an airtight container or a resealable bag with all the air pushed out of it. ## How to Keep Apples from Browning ## 1\. Brush or Dip the Apple Slices in Lemon Juice It’s the oldest trick in the book. Lemon juice’s high acidity and low pH deactivates the enzyme that causes browning. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Ever wonder why store-bought apple slices are always so white and crunchy? They’re often treated with [ascorbic acid](https://extension.purdue.edu/4h/Documents/Volunteer%20Resources/Science%20Made%20Easy/Brown%20Apples.pdf), citric acid or sulfites—lemon juice (another acid) works the same way. Give the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. No fresh lemons? Try bottled lemon juice, lemonade or even orange juice—as long as it’s acidic, it’ll slow browning. Vinegar works too because of its acidity, but it’ll potentially impart a more unpleasant taste than these other alternatives. If you’re freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet. 1. Wash and slice the apple. 2. Fill a small bowl with cold water and the juice of half a lemon. 3. Dip the slices into the mixture. Eat or store for later. ## 2\. Soak the Slices in Saltwater You may remember from chemistry that salt is also called sodium chloride. Its namesake chemical components keep oxygen from reaching the surface of the slices. After all, it’s nature’s oldest preservative. Just be super careful not to add \too\ much salt. Using ½ teaspoon or less in a cup of water will get the job done without altering the apple’s taste. 1. Wash and slice the apple. 2. Dissolve the salt in cold water. 3. Add the apple slices to the saltwater and let them soak for about 3 to 5 minutes. 4. Drain, rinse and dry the apples. Eat or store for later. ## 3\. Submerge the Slices in Honey Water Thanks to a peptide compound found in honey, this method deactivates the browning enzyme. Cook’s Illustrated found that a good soak kept the slices white for more than a day while a 30-second dunk kept browning at bay for eight hours. This trick also works for veggies like potatoes and other fruits like pears. (And it tastes good to boot.) 1. Wash and slice the apple. 2. Dissolve 2 tablespoons honey in 1 cup water. 3. Dunk the slices in honey water for at least 30 seconds and no more than a few minutes. 4. Remove, rinse and eat or store for later. ## 4\. Submerge the Slices in Liquid It works like a charm if you don't have any of the other quick fixes on hand. The idea here is that the oxidation process can’t start if the apples aren’t exposed—and they can’t be exposed while in liquid. Some swear by soaking apples for 3 to 5 minutes in a ginger ale or lemon-lime soda that contains citric acid, but we like avoiding the extra sugar and using club soda or water. 1. Wash and slice the apple. 2. Fill a bowl with cold water and add the apple slices. 3. Top the bowl with a paper towel. Once it’s wet, it will submerge the floating slices. 4. Remove the slices after about 10 to 15 minutes. Dry and enjoy, or shake dry and store for later. ## 5\. Sprinkle the Slices with Ascorbic or Citric Acid Powder You’ve probably seen packaged sliced apples at your local supermarket, shockingly without a single brown spot. It’s because they’re typically treated with ascorbic acid, aka vitamin C. You can buy [citric acid powder](https://www.amazon.com/Citric-Acid-Powder-Anhydrous-Pharmaceutical/dp/B00Z7R4EQM) or [ascorbic acid powder](https://www.amazon.com/Duda-Energy-asc2-L-Ascorbic-Naturally/dp/B01M6UN4BD/) online or at specialty grocers like Trader Joe’s to do the same at home. A popular brand to search for is [Ball’s Fruit-Fresh Produce Protector](https://www.amazon.com/Ball-Fruit-Fresh-Produce-Protector/dp/B002YI7J6E/). 1. Wash and slice the apple. 2. Sprinkle the powder onto the slices. 3. Eat within 8 hours. ## 6\. Hold the Slices Together with a Rubber Band Try this trick whenever you’re taking a sliced apple on the go. It protects the slices from air exposure. All you need is a knife and a thick, tight rubber band. (You can try substituting a rubber band for plastic wrap if you can’t find one.) 1. Wash and slice the apple as you normally would. Don’t throw out the core. 2. Reassemble the apple around the core. 3. Wrap the rubber band around the apple to hold the slices in place. Place it in a bag or food storage container, then toss it in your purse, lunchbox or fridge for later. RELATED * [RELATED How to Store Apples to Keep Them Fresh Longer](https://www.purewow.com/food/how-to-store-apples) * * ![taryn pire 3](https://assets.purewow.com/wp-content/uploads/2022/07/taryn-pire-3.jpg) [Taryn Pire](https://www.purewow.com/author/taryn-pire) ### Food Editor - Spearheads PureWow's food vertical - Manages PureWow's recipe vertical and newsletter - Studied English and writing at Ithaca College [read full bio](https://www.purewow.com/author/taryn-pire) * ### More Stories You'll Love [![low-sugar wine spritz](https://assets.purewow.com/wp-content/uploads/2026/02/low-sugar-cocktails-spritz-cat.png?resize=564,500)Cookie and Katefood / Katherine Gillen 17 Delicious, Low-Sugar Cocktails You'll Want to Serve at Every Party](https://www.purewow.com/food/low-sugar-cocktails) [![whats-new-trader-joes-april-cat](https://assets.purewow.com/wp-content/uploads/2026/03/whats-new-trader-joes-april-cat-300x266.jpg?resize=564,500)Trader Joe’sfood / Catrina Yohay What's New at Trader Joe's This April? 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Readable Markdown	You’ve been thinking about the apple slices and peanut butter in your lunchbox all morning. But thanks to meetings and conference calls, it’ll be a race against the clock to eat them before they turn brown and mushy. It turns out there are a few ways to keep your favorite healthy snack crisp and fresh longer. Learn how to keep apples from browning with these six easy methods. ## Why Do Apples Turn Brown? Just like [avocados](https://www.purewow.com/food/how-to-ripen-an-avocado), brown apples are safe to eat; they’re just less appetizing. Browning (or enzymatic browning if you're fancy) is a natural chemical reaction that occurs when oxygen comes in contact with polyphenol oxidase, an enzyme found in various fruits and vegetables. Oxidation can lead to a change in the appearance of fruit, as well as a decrease in flavor and nutrition. If you’re going to slice an apple and eat it immediately, don’t go through the trouble of treating the slices. Just know that the longer they’re exposed, the browner they’ll get. If you’re slicing hours (or even days) in advance, these methods can help it maintain its natural color, at least for a while. To store sliced apples, always use an airtight container or a resealable bag with all the air pushed out of it. How to Keep Apples from Browning ## 1\. Brush or Dip the Apple Slices in Lemon Juice It’s the oldest trick in the book. Lemon juice’s high acidity and low pH deactivates the enzyme that causes browning. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Ever wonder why store-bought apple slices are always so white and crunchy? They’re often treated with [ascorbic acid](https://extension.purdue.edu/4h/Documents/Volunteer%20Resources/Science%20Made%20Easy/Brown%20Apples.pdf), citric acid or sulfites—lemon juice (another acid) works the same way. Give the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. No fresh lemons? Try bottled lemon juice, lemonade or even orange juice—as long as it’s acidic, it’ll slow browning. Vinegar works too because of its acidity, but it’ll potentially impart a more unpleasant taste than these other alternatives. If you’re freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet. 1. Wash and slice the apple. 2. Fill a small bowl with cold water and the juice of half a lemon. 3. Dip the slices into the mixture. Eat or store for later. ## 2\. Soak the Slices in Saltwater You may remember from chemistry that salt is also called sodium chloride. Its namesake chemical components keep oxygen from reaching the surface of the slices. After all, it’s nature’s oldest preservative. Just be super careful not to add \too\ much salt. Using ½ teaspoon or less in a cup of water will get the job done without altering the apple’s taste. 1. Wash and slice the apple. 2. Dissolve the salt in cold water. 3. Add the apple slices to the saltwater and let them soak for about 3 to 5 minutes. 4. Drain, rinse and dry the apples. Eat or store for later. ## 3\. Submerge the Slices in Honey Water Thanks to a peptide compound found in honey, this method deactivates the browning enzyme. Cook’s Illustrated found that a good soak kept the slices white for more than a day while a 30-second dunk kept browning at bay for eight hours. This trick also works for veggies like potatoes and other fruits like pears. (And it tastes good to boot.) 1. Wash and slice the apple. 2. Dissolve 2 tablespoons honey in 1 cup water. 3. Dunk the slices in honey water for at least 30 seconds and no more than a few minutes. 4. Remove, rinse and eat or store for later. ## 4\. Submerge the Slices in Liquid It works like a charm if you don't have any of the other quick fixes on hand. The idea here is that the oxidation process can’t start if the apples aren’t exposed—and they can’t be exposed while in liquid. Some swear by soaking apples for 3 to 5 minutes in a ginger ale or lemon-lime soda that contains citric acid, but we like avoiding the extra sugar and using club soda or water. 1. Wash and slice the apple. 2. Fill a bowl with cold water and add the apple slices. 3. Top the bowl with a paper towel. Once it’s wet, it will submerge the floating slices. 4. Remove the slices after about 10 to 15 minutes. Dry and enjoy, or shake dry and store for later. ## 5\. Sprinkle the Slices with Ascorbic or Citric Acid Powder You’ve probably seen packaged sliced apples at your local supermarket, shockingly without a single brown spot. It’s because they’re typically treated with ascorbic acid, aka vitamin C. You can buy [citric acid powder](https://www.amazon.com/Citric-Acid-Powder-Anhydrous-Pharmaceutical/dp/B00Z7R4EQM) or [ascorbic acid powder](https://www.amazon.com/Duda-Energy-asc2-L-Ascorbic-Naturally/dp/B01M6UN4BD/) online or at specialty grocers like Trader Joe’s to do the same at home. A popular brand to search for is [Ball’s Fruit-Fresh Produce Protector](https://www.amazon.com/Ball-Fruit-Fresh-Produce-Protector/dp/B002YI7J6E/). 1. Wash and slice the apple. 2. Sprinkle the powder onto the slices. 3. Eat within 8 hours. ## 6\. Hold the Slices Together with a Rubber Band Try this trick whenever you’re taking a sliced apple on the go. It protects the slices from air exposure. All you need is a knife and a thick, tight rubber band. (You can try substituting a rubber band for plastic wrap if you can’t find one.) 1. Wash and slice the apple as you normally would. Don’t throw out the core. 2. Reassemble the apple around the core. 3. Wrap the rubber band around the apple to hold the slices in place. Place it in a bag or food storage container, then toss it in your purse, lunchbox or fridge for later. * ![taryn pire 3](https://assets.purewow.com/wp-content/uploads/2022/07/taryn-pire-3.jpg) ### Food Editor - Spearheads PureWow's food vertical - Manages PureWow's recipe vertical and newsletter - Studied English and writing at Ithaca College *
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