Have you ever wondered why some fruits like apples and guavas turn brown and soggy a few minutes or hours after being cut?
When fruits are chopped, their cells break, causing enzymes to be released and exposed to air. This process is called fruit oxidation, which results in the darkening of the fruit’s flesh.
Oxidation does not only diminish the flavor, nutritional value, and texture of fruits or vegetables, but it does make them seem unsanitary and less appealing to eat.
Fortunately, there are things you can do to keep fruits fresh and avoid throwing them out. Here are some of them:
Rinse with cold running water
Washing fruits with cold water right after cutting them will lessen and slow down chemical reactions, preventing the fruits from browning quickly.
Immersing in salt water
Submerge them in a bowl of cold water and one-half teaspoon of salt for about two to three minutes. Drain the liquid and store the fruits in an airtight container to minimize their exposure to air, especially since they have already been chopped.
Making a fruit salad with honey and water
Another way to maintain the freshness of your favorite fruits is to mix them with honey and a bit of water. This will prevent the fruit from oxidizing for at least eight to nine hours.
Turn into fruit juice
The simplest way to save the sliced fruits from going to waste is to make them into a refreshing juice. Just blend any fruits of your choice with water or honey and you’re good to go.
Read more about farming and gardening on agriculture.com.ph.