<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=05t64w_0w0sxhE600" alt="https://img.particlenews.com/image.php?url=05t64w_0w0sxhE600" width="750" height="500" ><p>That avocado you bought a couple of days ago is finally ripe and ready to eat, but during those times when you only need half, you might be wondering how to salvage the second half before it turns an unsightly brown. This change in color that occurs in many different fruits, including apples, pears, and peaches, is a natural process called oxidation. This is when the enzymes in a fruit are exposed to the air, leading to an enzymatic reaction that results in the flesh of certain fruits turning brown. </p><p><i>Southern Living</i> connected with registered dietician Sarah Keathley of Top Nutrition Coaching, an online personalized nutrition platform, to better understand why fruit turns brown and what you can do to slow or prevent the browning from occurring. </p><h2>What Causes Fruit To Brown? </h2><p>“Fruits contain molecules, some of which are referred to as enzymes,” explains nutrition expert Keathley. It’s these enzymes that create chemical reactions inside the fruit, and “when you slice into certain fruits, the enzymes are exposed to oxygen in the air, initiating an enzymatic reaction,” says Keathley. This reaction causes browning. </p><p>Not all fruits are prone to this discoloration, but Keathley says its most common to see after cutting into the following: </p><ul><li>Apples </li><li>Bananas</li><li>Pears</li><li>Avocados </li><li>Eggplant</li></ul><h2>Methods To Prevent Browning </h2><p>Preventing the browning from occurring is essentially an effort to slow down the enzymatic reaction of the fruit, Keathley says. Thus, “finding a method to block the enzyme from working properly,” is the goal. </p><p>You can try soaking the fruit, wrapping it, or drizzling it with a simple honey and water solution, according to Keathley. </p><h2>Soaking Solutions </h2><p>There are many different options when it comes to soaking fruit to slow the browning process. </p><p>Here are several that Keathley recommends: </p><ul><li><b>Lemon Juice, Orange Juice, Pineapple Juice</b>: 1 tablespoon to 1 cup of water, soak sliced fruit for 5 minutes in mixture, drain and then refrigerate if not consuming immediately. Select juice based on desired flavor profile.</li><li><b>Citric Acid</b>: 1 tablespoon citric acid to 1 cup of water, soak sliced fruit for 5 minutes in mixture, drain and then refrigerate if not consuming immediately. </li><li><b>Soda Water</b> (club soda, seltzer water): 1 cup of cold soda water, soak sliced fruit for 5 minutes in water, drain and then refrigerate if not consuming immediately. </li><li><b>Plain Cold Water</b>: 1 cup of ice cold water, soak sliced fruit for 5 minutes in water, drain and then refrigerate if not consuming immediately. </li><li><b>Vinegar</b>: 1 tablespoon vinegar to 1 cup of ice cold water, soak sliced fruit for 5 minutes in mixture, drain and then refrigerate if not consuming immediately. </li></ul><h2>Non-Soaking Methods </h2><p>If you need to store a half an avocado for later use and want to prevent the flesh from turning an unappetizing brown, here’s what Keathley suggests: Wrap the unused avocado piece tightly with cling wrap, forming an airtight seal, and making sure it is fitted tightly to the avocado. Store in the fridge for up to three days. You may notice some browning, but the cling-wrap method ought to slow the oxidation process. </p><p>Keathley advises leaving the pit or stone in the avocado before storing if possible. You can also try submerging the sliced avocado in cold water in an airtight container with a lid or brushing the flesh of the sliced avocado with lemon juice or olive oil to increase the shelf life.</p><h2>Additional Tips For Keeping Fruit Fresh </h2><p>You can try dissolving two tablespoons of honey into one cup of water. Soak sliced fruit in this liquid mixture for approximately three minutes. Drain and then store in the fridge, advises Keathley. </p><p>Another option is to try the salt water soaking trick. Follow Keathley’s instructions as follows: </p><p>Create a salt water solution by dissolving a half a teaspoon of salt in one cup of cold water. Add cut fruit to the mixture and allow to soak for several minutes. Drain, rinse, and then refrigerate it until you are ready to eat. </p><h2>Is Brown Fruit Unsafe To Eat? </h2><p>Keathley notes that while brown fruit may not always look appetizing, it’s usually perfectly safe to consume. “Food waste happens frequently due to the enzymatic browning process, but in reality, [the process] is completely natural,” says Keathley, adding that brown fruit still tastes the same as it did before it changed color. </p><p>That said, Keathley advises keeping an eye out for any fruit that has mold, soft spots, or a sour smell. She says, “You want to avoid fruit with these qualities as these are indicators that it is beginning to rot or rotten.”</p></div></body>

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How To Stop Your Fruit From Browning, According To An Expert

That avocado you bought a couple of days ago is finally ripe and ready to eat, but during those times when you only need half, you might be wondering how to salvage the second half before it turns an unsightly brown. This change in color that occurs in many different fruits, including apples, pears, and peaches, is a natural process called oxidation. This is when the enzymes in a fruit are exposed to the air, leading to an enzymatic reaction that results in the flesh of certain fruits turning brown.

How To Stop Your Fruit From Browning, According To An Expert

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