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Peel and core the apples, then cut them into large slices. Toss the slices in lemon juice or soak them in salt water, then rinse. Freeze the slices in a single layer, and once frozen, store sealed ...
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
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In apples and pears, russet results from micro-cracking of the cuticle, the outer epidermal layer of the fruit. The cuticle is a natural waterproof barrier composed of a polymerized cutin matrix embedded with waxes, which protects the fruit from outside stresses, and helps maintain post-harvest preservation.
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.
After the field, post-harvest processing is usually continued in a packing house. This can be a simple shed, providing shade and running water, or a large-scale, sophisticated, mechanised facility, with conveyor belts , automated sorting and packing stations, walk-in coolers and the like.
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 ...
Method One: Lemon Juice. For this method, I chopped up a medium-sized apple and then squeezed the juice from about 1/2 a lemon over it in a bowl.