Why are my apples not oxidisizng?

NYCNika
NYCNika Posts: 611 Member
in Food and Nutrition
I cut an apple, leave it for 2 hours, and nothing.
That is just not natural.
I remember when I was a kid apples would turn brown in minutes.

They are "organic" apples too.... :(
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Replies

  • Fuzzipeg
    Fuzzipeg Posts: 2,301 Member
    could it be the metal of the blade you are using. Something pinged in the back of my mind one does not taint.
  • AlongCame_Molly
    AlongCame_Molly Posts: 2,835 Member
    Do you WANT them to oxidize? Why?
  • ostrichagain
    ostrichagain Posts: 271 Member
    What kind of apple? I have noticed that green, tart apples like Granny Simple don't brown as readily as the sweeter types.
  • GetSoda
    GetSoda Posts: 1,267 Member
    Because Monsanto.
  • LearnFromTheRed
    LearnFromTheRed Posts: 294 Member
    Very good for stomach upsets, brown apples. Obviously not too brown or you will end up with serious stomach upsets.
  • pittbullgirl
    pittbullgirl Posts: 341 Member
    Because Monsanto.

    This,
  • CapnGordo
    CapnGordo Posts: 327
    aliens-meme.jpg
  • Followingsea
    Followingsea Posts: 407 Member
    High Vitamin C content inhibits the enzyme that causes apples to brown. What kind of apples are they?

    Heat does too, if you're in a place that has a heat wave going right now.
  • nolachick
    nolachick Posts: 3,278 Member
    aliens-meme.jpg

    LOL
  • CapnGordo
    CapnGordo Posts: 327
    LOL
    (elicits an "LOL" from nolachick, and immediately turns to goo) :wink:
  • NYCNika
    NYCNika Posts: 611 Member
    Because Monsanto.

    That's what I'm afraid of.

    They are green on the outside apples. Apartment is air conditioned, so it is not too hot.
  • lithezebra
    lithezebra Posts: 3,670 Member
    Maybe your apples contain vitamin C, which is an antioxidant.
  • NYCNika
    NYCNika Posts: 611 Member
    All apples contain vitamin C.

    Apples from "normal" sources (someone's garden) oxidize super fast. But store bought are just freaky.
  • Followingsea
    Followingsea Posts: 407 Member
    Because Monsanto.

    That's what I'm afraid of.

    They are green on the outside apples. Apartment is air conditioned, so it is not too hot.

    Are they tart? (typically) the more acidic they are, the slower they will oxidize, but that's not always the case. Granny Smith apples, which are green, brown slower than almost every other kind of apple.
  • Doodlewhopper
    Doodlewhopper Posts: 1,018 Member
    Apples oxidize when the tighty whites are too tight....
  • anna_lisa
    anna_lisa Posts: 486 Member
    Because Monsanto.

    This,

    yep
  • scottaworley
    scottaworley Posts: 871 Member
    GMO products can not be certified organic. So not Monsanto.
  • SanteMulberry
    SanteMulberry Posts: 3,202 Member
    All apples contain vitamin C.

    Apples from "normal" sources (someone's garden) oxidize super fast. But store bought are just freaky.

    Isn't necessarily something in the apple--perhaps it is the conditions under which it was stored. I think the food warehouses all use a gas to retard spoilage (nitrogen, I think).
  • LiftAllThePizzas
    LiftAllThePizzas Posts: 17,857 Member
    I cut an apple, leave it for 2 hours, and nothing.
    That is just not natural.
    I remember when I was a kid apples would turn brown in minutes.

    They are "organic" apples too.... :(
    I'm gonna vote for blaming leprechauns. It was definitely leprechauns.
  • caly_man
    caly_man Posts: 281 Member
    first time i saw this i also got creeped out

    i also see it in mcdonald's peeled apple slices, they can go days without browning up
  • ksuh999
    ksuh999 Posts: 543 Member
    At the very least you could bother to learn what cultivar of apple you purchased.

    There are hundreds of cultivars. Some will be more acidic than others. That acidity prevents them from browning.
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    Shoot! I just ate an apple. And I ate it so fast I didn't check to see if it browned. I hope I don't pee glow in the dark now.
  • CapnGordo
    CapnGordo Posts: 327
    i also see it in mcdonald's peeled apple slices, they can days without browning up
    They use citric acid to accomplish that. You can do it at home with a lime or lemon.
  • BeachGingerOnTheRocks
    BeachGingerOnTheRocks Posts: 3,927 Member
    Shoot! I just ate an apple. And I ate it so fast I didn't check to see if it browned. I hope I don't pee glow in the dark now.

    I did once.


    Monsanto.
  • CapnGordo
    CapnGordo Posts: 327
    Shoot! I just ate an apple. And I ate it so fast I didn't check to see if it browned. I hope I don't pee glow in the dark now.
    descansaenpazvh9kn9.jpg
  • bokchoybaby
    bokchoybaby Posts: 62 Member
    Isn't necessarily something in the apple--perhaps it is the conditions under which it was stored. I think the food warehouses all use a gas to retard spoilage (nitrogen, I think).
    That's what I was thinking. I'm not sure if there is any difference in how organic apples are treated but it's not exactly apple season in NY so they've likely been treated somehow.
  • SanteMulberry
    SanteMulberry Posts: 3,202 Member
    Isn't necessarily something in the apple--perhaps it is the conditions under which it was stored. I think the food warehouses all use a gas to retard spoilage (nitrogen, I think).
    That's what I was thinking. I'm not sure if there is any difference in how organic apples are treated but it's not exactly apple season in NY so they've likely been treated somehow.

    I suspect that is the answer. Apples, pears and other fruits continue respiration even after harvesting and if they take in oxygen, they spoil. If they are stored in nitrogen, they take in nitrogen, retarding spoilage. They would eventually spoil but it would likely be slowed down depending on how much nitrogen they absorb. Not sure how that would affect nutrition or flavor but I doubt that it would present a hazard.
  • ksuh999
    ksuh999 Posts: 543 Member
    Apples can be stored for up a year before they're sold. Organic, whatever.

    You're eating the last of last year's apple harvest right now.
  • matyoung125
    matyoung125 Posts: 72 Member
    I think that when cutting an apple in half and leaving it out the limiting factor in it's rate of oxidation is the concentration of the enzyme polyphenol oxidase. Different varieties have different amounts. You can also affect the rate of oxidation with extremes of pH, temperature or by reducing the amount of oxygen present (covering in water for example).

    I'd imagine apples that don't brown quickly are 'desirable' so modern cultivars are bred that have a lower enzyme concentration?

    Try some other varieties of apples if it makes you feel better. I'm pretty sure my apples turn brown!

    It's the same enzyme that makes tea and cocoa brown,
  • ksuh999
    ksuh999 Posts: 543 Member
    You can't really breed apple trees. Cross any two apples and you get 10,000 different unique children that have almost no relation to their parents. So you have to just hope.

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