5 Tips to Keep Apples From Turning Brown 1. Use lemon juice. After peeling and chopping the apples, immediately place them in a dish of cold water with a few teaspoons of lemon juice. Submerge the apples for about 2-3 minutes, then remove and rinse with clean water. Lemons contain citric acid, which will help keep the apples from becoming brown. This is an excellent cure for keeping the apple’s enzymes from reacting with oxygen in the air, resulting in discolouration.

2. Use salted water. Peel away the seaweed skin. Cut into small pieces based on your processing requirements. Submerge them in a dish of diluted salt water for 5 to 10 minutes. Salt has the power to break down enzymes, thus when employing this method, the apple will maintain its beautiful color for a long time without turning black.

3. Use Carbonated water. Some carbonated drinks, such soda, coca, and ginger beer, contain citric acid, which helps prevent oxidation and keeps the apple dazzling white after peeling. Soak the apple in these beverages for approximately 3 to 5 minutes. Then take it out. Because apples absorb the color and flavor of the water used, you must immerse them in clean water to remove the flavor.

4. Use plastic wrap. After peeling the apples, wrap them carefully with a layer of plastic wrap. It is quicker to cut the apples in half and wrap them than to wrap them in little pieces. However, if the plastic wrap is somewhat exposed, the peeled apples will oxidize quickly and turn brown.

5. Add fruit preservation powder. The third method for keeping apples from becoming brown is to use fruit preservation powder. This is a food additive that contains citric acid and ascorbic acid that can keep apples from browning for up to 8 hours. Just cut the apples into pieces. Place them on a platter. Sprinkle roughly 1/2 teaspoon of powder evenly over the apples.