Lemon Juice: Applying lemon juice is one of the most popular methods to prevent browning. The citric acid in lemons slows oxidation, keeping the apple slices fresh and bright.
Saltwater Soak: A saltwater solution is another effective way to stop browning. Dissolve a teaspoon of salt in a cup of water and soak the apples for a few minutes. Rinse them briefly afterward to remove any salty taste.
Honey Water: Honey contains compounds that inhibit the enzyme responsible for browning. Mix two tablespoons of honey in a cup of water and soak the apple slices for about 10 minutes.
Ascorbic Acid: Commonly found in vitamin C tablets, ascorbic acid is an excellent antioxidant. Crush a tablet and dissolve it in water to create a solution for soaking apple slices.
Pineapple Juice: Similar to lemon juice, pineapple juice is acidic and prevents oxidation. Dip the apple slices in pineapple juice for a tangy flavor and fresh appearance.
Use Airtight Containers: Minimizing the apple’s exposure to air is another way to slow browning. Store sliced apples in airtight containers or vacuum-sealed bags.
Plastic Wrap: Covering apples tightly with plastic wrap reduces their contact with oxygen. Ensure the wrap is pressed firmly against the apple’s surface for the best results.
Blanching: Quickly dipping apple slices in boiling water for a few seconds can deactivate the browning enzymes. Follow this by immediately cooling the apples in ice water.
Soda Water: Soaking apple slices in carbonated water helps prevent browning due to its slightly acidic nature. It’s a quick and easy method that doesn’t alter the flavor.