|What are some efficient ways to prevent apples
|Question Date: 2014-08-04|
There are two ways: cold and dryness.
Rotting is caused by fungus, which are living
things and require chemistry to work. This
chemistry is slower the lower the temperature, so
keeping apples cold will slow down the rate at
which they rot. Unfortunately there is a limit to
how slow you can make this without freezing the
apple, and freezing the apple does other bad
things to it (ice crystals break apart cell walls,
which turns frozen fruit into mush).
Dryness also works but is harder to accomplish.
In this case, the sugars get so concentrated that
any fungus trying to invade and rot the apple
tissue will have all of the water sucked out of
its cells, which of course kills the fungus.
However, this means that you've got dried apples,
not fresh apples.
Rot is caused by a fungus. The fungus reproduces
by spores from the air, so there are a few ways to
reduce rot. First is to keep the apples cool.
Fungi do not grow well in cold environments. The
second is to keep the apple sealed in a container
to prevent fungal spores from attaching. Also,
broken apple skin will allow fungus to get in more
easily. These two suggestions are covered by
putting the apple in a refrigerator! It's probably
the best way of preventing rot. If you have an
apple that has already been cut, it may turn
brown. This isn't actually rot, it is oxidation
(reactions with oxygen in the air). This is the
same reaction that causes guacamole to darken at
the surface and iron to rust. It isn't generally
harmful to eat, but may ruin the taste. To prevent
them from turning brown once cut, the best thing
to do is simply eat them quickly. Otherwise,
keeping them in a tightly sealed container with
little air can slow the oxidation.
Apples rot like any other plant material,
exposure to oxygen and moisture enhance
bacterial/fungal growth. If you are referring to
the browning of apples, that is a different story.
Apples brown when their tissue is exposed to
oxygen. It is a chemical process called oxidation
and it is harmless. You can easily eat a browned
apple. One way to inhibit this is with lemon
juice. Lemon juice is acidic and prevents the
oxidation of the apple slices. It also give it a
nice sweet and sour taste!
Click Here to return to the search form.
Copyright © 2017 The Regents of the University of California,
All Rights Reserved.