Stop the Brown in Seconds—Here’s How to Save Your Apples

Sat, 18 Apr 2026 05:53:29 +0000

Stop the Brown in Seconds — Here’s How to Save Your Apples Nothing tastes better than a fresh, crisp apple straight from the tree—until it turns brown in seconds. That quick browning can turn your perfectly ripe fruit into an unappealing brown mess, making it hard to enjoy or share. But don’t despair—saving your apples from browning is easier than you think, and with just a few simple steps, you can keep your apples fresh and delicious for longer. ### Why Do Apples Turn Brown? Apples contain enzymes called polyphenol oxidase (PPO), which react with oxygen in the air once the fruit is cut, bruised, or damaged. This enzymatic browning doesn’t mean the apple is unsafe to eat—it’s purely cosmetic, but it affects both appearance and texture. Left unchecked, that brown patches become more pronounced, affecting flavor and crispness.