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Our friends over at The Yummy Life have posted a great page all about how to prevent the browning of apples and pears! Apples and pears oxidize and turn brown quite quickly after they’re sliced and exposed to air. Even though they still taste good, they’re just not as appealing that way and don’t look so fresh.
This is actually an important topic right now because biotech corporations are currently seeking approval of genetically modified “apples” (aka the “Arctic Apple®”) that have been altered so that they will not brown. We are against this. There is no way that the long term health effects of these new products can be verified. It seems to me to be a total gimmick and completely unnecessary. “Real” apples have been around for many hundreds of years and we know their health effects: If the few months of trials that these new products are typically subjected to are enough to guarantee their safety, then why is it that so many medicines and new chemical ingredients are banned within a few years of public release?
Aeons of evolution and careful natural selection have provided us with wonderful apples and there is nothing about them that needs “fixing”. Do you want genetically modified, pesticide-sprayed, waxed apples provided by giant corporations, or would you prefer real food provided by the earth? Doesn’t seem like this should be a difficult answer and in fact, the Arctic Apple® Facebook page has only a couple of hundred likes, while the petition against it has tens of thousands of signatures.
As you will see, this meddling is not necessary as there are great, simple ways to keep your apple slices looking fresh. The Yummy Life have listed 8 ways of preventing browning of apples and pears and most of these seem to include either citric acid (citrus fruit), ascorbic acid (vitamin C) or acetic acid (Apple Cider Vinegar) as the anti-browning agent.
Ok here is the link to the full tutorial of How To Prevent Apple & Pear Slices From Browning
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