Why do apples turn brown in reality?
When sliced apple slices are on the air, they turn brown. How much is that? The most common response: Because of the fact that oxygen in the air oxidizes the iron which is contained in apples. But it is not so. Moreover, there is a way to stop this process, and even sliced apples will remain bright.
One apple weight of 100 g contains about 1.2 milligrams of iron - too little to cause a chemical reaction. For this reason, it is not necessary to correct the iron deficiency with the help of apples, only time spent in vain.
Why the apple turns brown
Apples contain a lot of antioxidants substances groups called polyphenols. And when you start to cut it, the polyphenols are oxidized, as when they are on the apple cut surface, then begin to interact with everything in their path will fall. When apple integrity is damaged, oxygen gets access to the scene and runs these processes - the apple begins to "rust".
And why this is actually happening? Apple thus protected from pests - for example, if a fruit gnawed caterpillar. Brown "rust", which is formed on the damaged surface apple injury heals and protects it from penetration of the pulp deep damage. It makes the fruit unpalatable to pests, and even the ability to cause them indigestion.
As the ecologists, apples are one of the most covered fruit with pesticides. It is therefore recommended to thoroughly wash fruits before eating them.
How to keep apples fresh
But if you cover the apple slices with lemon juice, the acid which it contains, will retain their original color. Contained in lemon juice malic acid prevents oxidation of the pulp in the open air - that is those polyphenols do not react with oxygen. This simple fact in full chemical used in cooking in order to preserve an attractive and appetizing appearance of apples, bring to the table or used to decorate desserts.
Apples are a good source of vitamin C and beta-carotene. Vitamin C - a powerful natural antioxidant. Ingestion of foods rich in vitamin C, helps to create resistance to pathogens and excreted malicious conducive pathogens, substances.
Fresh apples are stored for several days at room temperature. In the refrigerator, they remain two or even three weeks. But if you decide to cut them, and not ate, use lemon juice - so they just prolezhat until the end of the day. The main thing - before eating, rinse them under cold water.
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