Problem

Brown apple

Here is what FoodHQ can say about this, with sources.

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How to tell it is this

Brown apple shows as a brown discolouration spreading across the cut surface.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices (Foods 9(1):76) 3.4. Effect of Treatments on Changes in L* and a* Values authoritative
Brown apple shows as a colour that deepens the longer it stands.
Reasonable evidence
Evidence type
textbook statement
Confidence
medium
Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.1. Enzymatic Browning authoritative

What went wrong

Brown apple is caused by cell rupture on cutting.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices (Foods 9(1):76) 1. Introduction authoritative
Brown apple is caused by enzymatic browning.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices (Foods 9(1):76) 1. Introduction authoritative
Brown apple is caused by melanin formation.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.1. Enzymatic Browning authoritative

How to avoid it next time

To prevent brown apple: seal the surface from air.
Reasonable evidence
Evidence type
textbook statement
Confidence
medium
Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.2. Polyphenol Oxidase Activity and Its Prevention authoritative
To prevent brown apple: chill.
Reasonable evidence
Evidence type
textbook statement
Confidence
medium
Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.2. Polyphenol Oxidase Activity and Its Prevention authoritative
To prevent brown apple: acidify.
Reasonable evidence
Evidence type
textbook statement
Confidence
high
Sources
- Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products (Molecules 25(12):2754) 1.2. Polyphenol Oxidase Activity and Its Prevention authoritative