Search results
Results from the WOW.Com Content Network
Sliced apples tossed in lemon juice will start to brown again after a few hours. Lemon-lime soda: This trick is a favorite of the Taste of Home food styling team.
Here's how to store apples so they last longer in the fridge and keep their crisp, fresh flavor. Nothing says fall quite like apple-picking season. Here's how to store apples so they last longer ...
5 Other Ways to Prevent Cut Apples From Browning If you don't want to use salt water, there are other ways to slow down the browning reaction in cut apples. Submerging in Plain Water
Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.
A few crops keep better in low humidity. [1] Root cellars keep food from freezing during the winter and keep food cool during the summer to prevent the spoiling and rotting of the roots, for example, potatoes, onions, garlic, carrots, parsnips, etc.. These are placed in the root cellar in the autumn after harvesting.
Postharvest physiology is the scientific study of the plant physiology of living plant tissues after picking. It has direct applications to postharvest handling in establishing the storage and transport conditions that best prolong shelf life.
Related: The Best Way To Keep Apples From Turning Brown For more Southern Living news, make sure to sign up for our newsletter! Read the original article on Southern Living .
After searching the internet for anti-browning methods, I decided to try three different ways to treat the sliced apples. Salt water (1 teaspoon salt per cup of water)