Why do apples turn black and why do apples get some black?

When apples are peeled, the phenols in plant cells are oxidized with the air under the action of phenols, producing a large amount of quinones. The new quinones can cause plant cells to turn brown rapidly, a change called enzymatic browning of food. So apples will change color after peeling and leaving them for a while.

This is also the case for apples and pears, as well as some vegetables (such as potatoes and eggplants). This browning affects the appearance of the food, reducing the nutrient content of the outer layer, but it is still edible. If the apple is left for a long time after peeling, the oxidative decomposition of plant cells in the air is intensified, the nutrients in the outer layer of the apple are decomposed more, and the pectin substances are further decomposed into pectin acid and methanol under the action of enzymes, making the flesh loose, moist, discolored, tasteless, and even rotten and deteriorated.

So, it is best to eat the fruit immediately after peeling. An easy way to control the discoloration of apples when giving apples to babies is to immediately soak the peeled apples in cold boiled water, sugar water, or light salt water to isolate them from the air to prevent the oxidation of phenols in plant cells. However, from the point of view of preserving the nutrients in apples, peeled apples should not be soaked for too long.

Cut apples don't change color Cut apples will quickly dull in color, affecting the appearance, is there any magic to change it? It's as simple as dripping lemon juice on the cut side of the apple, which not only does not change color, but also retains the original flavor. In addition, some fruits that are easy to change color can also be treated in this way, and the effect is excellent!

When apples change color, the amount of vitamin C will decrease, affecting the nutritional value. To prevent the apple from changing color after cutting, the best way to keep it out of contact with the air is to soak the apple in salt water.

The laughing fungus inside the apple dies, causing the inside of the apple to turn black.

Black apples are never blackening.

Peeled apples turn black after a while.

It could be that the apple has a water heart disease.

Or mildew heart disease, and the development is more serious, but as long as two-thirds of the surface or interior is good, and the taste is not bitter or smells musty, the bad part is basically edible after removal.

It is best to rub apples in cold water before eating them raw or cooking. If the pulp is exposed to air, it will oxidize and turn black. To prevent oxidation, it should be eaten quickly or cooked according to the characteristic use.

It is best to choose apples with pollution-free, green and organic certification, so that apples will have much less heavy metal and pesticide residues, even if they are not equal to zero, they will be smaller than ordinary apple peels, and it is more safe to eat the peel.

1. The inside of the apple is blackened and cannot be eaten. If there is a large area of blackening inside the apple, it means that the apple has been damaged, which may be caused by the storage of the apple for too long, and the flesh that has not deteriorated outside the apple is also recommended not to eat, so as not to affect your health.

2 Generally speaking, the blackening of the apple is caused by the apple being placed for too long, and the apple core does not need to be photosynthesized before germination, that is to say, there is no chlorophyll in the apple core, and the apple is placed for too long, and the apple core is going to sprout, which consumes the apple's own nutrients, causing the symptoms of blackening inside the apple, so it is best not to eat the black inside the apple.

3. When choosing apples, don't choose apples with strange shapes or defects, but choose apples that are even and neat and have a round appearance.

The fragrance of ripe apples will also be stronger, and the fragrance of unripe apples will also be lighter, and some people will apply a layer of wax in order to prevent the loss of moisture from apples, so the fragrance of apples will also make the cherry takata lighter, so when picking apples, you should choose a stronger fragrance.

When choosing apples, it is time to pay attention to picking ripe fruits, not unripe fruits, so it is better to choose red and yellow apples, and red and blue ones are likely to be unripe fruits.

4. Don't eat bad apples, pay attention not to buy bad fruits and rotten fruits when choosing apples, eat the apples you buy back in time, and pay attention to careful storage to prevent deterioration of the apples.