What Liquid Will Keep Apples From Turning Brown

Stir two tablespoons of honey into one cup of water and soak your apple slices in the mixture for 30 seconds.

Which liquid will keep the apples from turning brown. This works because there is a compound in honey that stops the enzyme. Lemon juice s high acidity and low ph deactivates the enzyme that causes browning. Ascorbic acid will react with the oxygen before the oxygen reacts with the enzyme in the apple.

I then explained to them that lemon juice helps keep the apple from browning because it is full of ascorbic acid vitamin c and it has a low ph level. Mix 1 tablespoon of lemon juice into 1 cup of cold water. On tuesday october 9th students made predictions during their apple browning experiment. The reason that this works is that the acidic juice of a lemon will have a quick chemical reaction involving the enzymes in the fruit that will take away its ability to cause the brown color of the flesh.

According to richardson lemon juice worked best. Method 1 how to use lemon juice to keep apples from browning. Essentially the acid reacts with. Lemon juice is an effective option to keep apples slices fresh.

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When it s serving time give the apples a quick rinse with tap water which will wash away any slight salty flavor that may remain on the apple slices. Keep your apples in the solution until ready to use. Brush or dip the apple slices in lemon juice it s the oldest trick in the book. Prevent brown apples 1.

For my test i soaked apple and pear slices for 10 minutes in a salt solution made from half a teaspoon of diamond crystal kosher salt dissolved in one cup of cold water. Ascorbic acid works because oxygen will react with it before it will react with the enzymes in the apple. Give the apples a quick spritz of lemon juice or dilute a few drops of lemon juice in water and soak the apple slices. How to keep apples from turning brown.

Vinegar does not have ascorbic acid and therefore it did not work. Don t worry even if you rinse the apples that short soak in the salt water will still keep them from browning right away. That s the question kindergarten students in jennifer richardson s class at windsor elementary school were asked as they learned about apples and pumpkins this week.