Why avacado and apples getting turn its colour after cutting and keeping outside?

Answer 1

It's called oxidation, and it's basically the rust process happening to your food. The iron in the food cells gets exposed to oxygen -- either because you've cut open the fruit or it has bruised, allowing the cells to mingle with the oxygen within the fruit -- and turns brown. It won't hurt you, but it's not pretty. One way to avoid it is to apply something acidic, like lemon juice, to the cut fruit; that will slow down the oxidation. I keep a small spray bottle filled with lemon juice in my fridge, and anytime I'm slicing apples that aren't going to get eaten right away, I give the slices a quick spritz and they don't change color.

Hope this helps!

Answer 2

Oxidation is the term. Basically once you peel the apple or cut the Avacado, you are exposing the flesh to Oxygen and the fruit reacts to this by turning brown. Luckily it still tastes good but looks yucky. Use as citrus fruit on both to stop the process, it also helps with the flavor! Good Luck

Answer 3

its pretty much the same concept as metal when it rusts, it gets oxygen bonded to its molicules and it turns brown. if u make guacimole put the avacado pit in it because it keeps it from changing color somehow. as for apples, just dont save them after their cut. cant u finish a whole apple? well if ur cooing with them, keeping them in a bowl of water keeps this from happening.

Answer 4

The flesh on those items are just some that oxidize (turn brown) when exposed to oxygen in the air. To stop it, toss exposed flesh to something containing Vitamin C: orange juice, P/A juice, lemon juice.... will stop it from turning brown.

Works for bananas, too.

Answer 5

Simply put, oxidization. For avocadoes, when making guacomole, keep the seeds and place into the mashed avocadoes untill it is used, they for some reason keep the avocado from discolouring. Lime or lemon juice works well for both avocado and apples also.

Answer 6

Lemon juice is the main consumer-friendly. yet you dilute it till you want very lemony apples. yet because of the fact which you're having it with pineapple use many of the pineapple juice. that's acidic enuf to assist shop the apple from browning and could no longer distract from the flavors of your salad. purely toss in the juice and then drain off from now on and Wala.

Answer 7

The sugar and the oxygen combining with the starch
A mild acid will prevent it.
Lemon or acetic acid 'Flavor Fresh'.

Answer 8

Oxygen gets to it.

Answer 9

because it oxidized.