There are several ways to prevent peeled fruit from turning brown:
1. Saltwater solution: Mix a solution of 1/4 teaspoon of salt in 1 cup of water. Soak the peeled fruit in the saltwater solution for about 10 minutes, then drain and pat dry.
If you have large amount of peeled apple or pear, you can make a 2-3% salty water. don’t worry, it won’t affect the taste.
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The ready to eat pear bowl dessert, it’s with mind sugar , good for throat, specially good for dry winter.our clients is making it and gained good popularity.
By bway apple/pear peeling machine, you can get 1000pcs per hour the peeled cored pear and apple. After peeling, you may need to cut in into several pieces, it can be 4pcs, 6pcs or 8pcs.
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2. Lemon juice: Lemon juice contains citric acid, which can help prevent the enzymatic browning of fruit. Simply squeeze a small amount of lemon juice onto the cut surface of the fruit.
3. Antioxidant solutions: Ascorbic acid (vitamin C) and sulfur dioxide are both effective at inhibiting the enzymatic browning of fruit. You can purchase ascorbic acid or sulfur dioxide solutions at a grocery store or online, or make your own by dissolving crushed vitamin C tablets or campden tablets in water.
4. Cold storage: Placing peeled fruit in the refrigerator or freezer can help slow down the browning process. Just be sure to wrap the fruit tightly in plastic wrap or aluminum foil to prevent it from drying out.
5. Hot water treatment: This method works especially well for apples. Simply dip the cut surface of the apple into hot water (around 175-185°F) for about 30 seconds, then immediately plunge it into cold water. This process denatures the enzymes responsible for browning and can help prevent the fruit from turning brown.
