Using Water, Lemon Juice, and Citric Acid to Prevent Apples From Browning. One of the easiest things you can do to prevent browning is to submerge the cut fruit in plain water, which reduces the amount of air, and therefore oxygen, that can get to it.

Here are a few apple facts to snack on: Apples are fruit called pomes (pomology is the study of fruit). Pomes are fruit that have a “core” of several small seeds, surrounded by a tough membrane.

Fruit turns brown when exposed to air because a reaction is happening when a cut piece of fruit is exposed to oxygen. The chemical reaction can be simplified to: Polyphenol Oxidase + O2 → Melanin (Brown Color) Oxygen activates the compound polyphenol oxidase in the fruit to turn the fruit brown.

Not very appetizing. The good news is that a brown apple is perfectly safe to eat. Pears, bananas, avocados, eggplants and potatoes can also undergo enzymatic browning, because they, like apples, contain phenols. Fun fact: Bruises in fruit are caused by the enzymatic browning too!

This unappetizing phenomenon is actually due to a chain of biochemical reactions known as “enzymatic browning.” When an apple is injured (or cut into pieces), the plant tissue is exposed to oxygen. This results in new chemicals (o-quinones), which then react with amino acids to produce brown-colored melanins.

Salt Water: Mix 1/8 teaspoon salt in 1 cup cold water. Add 3 apples slices and soak for 5 minutes. Rinse. Store in plastic baggie in refrigerator.

Plain Water The most important thing you can do to avoid browning is to reduce the apple’s exposure to air. And the simplest way to do that is to submerge your apple slices in water. Since the slices will float to the top of the water, place a clean paper towel on top.

Sprite. It’s not the healthiest option (I mean, it’s soda), but soaking your apple slices in Sprite or another lemon-lime soda for about three minutes can prevent browning. Drain and store in an airtight container after soaking.

Your cut and sliced apples should be stored in resealable bags or airtight containers, and kept in the refrigerator for 3-5 days. Yes, sliced apples will begin to turn brown as soon as you slice them—but you can easily prevent the browning.

Carbonated drinks like lemon-lime soda and ginger ale contain citric acid which is an effective anti-oxidant. Allow the apple slices to soak for 10 to 15 minutes.

Here are the approximate shelf lives of apples, depending on how they are prepared and stored (4): On the counter: 5–7 days. In the pantry: 3 weeks. In the refrigerator: 4–6 weeks.

Sliced apples will undergo browning within a few minutes of being cut. Packaged apples found at McDonalds or in your local produce section are usually treated with a solution of calcium ascorbate (a blend of calcium and vitamin C) or citric acid (found in citrus fruit) to maintain freshness and color.

Ascorbic acid, a commercial product, can also be added to water to create an anti-browning solution. Dip the slices in lemon-lime soda. Soak apples slices in apple juice until ready to use. The acidity in the apple juice prevents the apple slices from browning and doesn’t change the flavor of the apple.

Do apples turn brown in airtight containers? If you won’t be serving the apples right away, store them in an airtight container or plastic baggie until you’re ready to use. Don’t worry—even if you rinse the apples, that short soak in the saltwater will still keep them from browning right away.

Dehydrated apples are finished drying when they feel rubbery and dry to the touch. To test, fold the dried apple slice in half. It will not stick together if it is dried properly. If the apples do stick when folded, dry the apples a little longer.

It doesn’t have any of the fiber of the fruit it came from, which is a big reason apples and grapes make you feel full and slow the flow of sugar into your bloodstream. Without fiber, your blood sugar can quickly spike and then crash, and make you hungry.

7 foods that actually make you more hungry

• Fruit Juice. This drink is a concentrated source of sugar.
• Yogurt. Depending on the type and brand, yogurt can be high in sugar.
• Alcohol. Alcohol can make a person hungrier.
• White pasta.
• Chips/pretzels.
• MSG.
• High-sugar foods, such as donuts, muffins, pies.

In a nutshell, experts say, adding more of these foods to your diet can help curb hunger and help you feel fuller on fewer calories:

• Soups, stews, cooked whole grains, and beans.
• Fruits and vegetables.
• Lean meats, fish, poultry, eggs.
• Whole grains, like popcorn.

Even fast-digesting tropical fruits like bananas can have this sort of effect, he says. Sugar—whether its organic honey or white table sugar—activates your brain’s reward and appetite pathways differently than do other sources of energy, finds research from Yale University School of Medicine.

But it’s best to avoid eating bananas for dinner, or after dinner. It may lead to mucus formation, and indigestion. Nutritionist Nishi Grover recommends that one should have bananas before workouts to get some energy, but never at night.

You may feel hungry frequently if your diet lacks protein, fiber, or fat, all of which promote fullness and reduce appetite. Extreme hunger is also a sign of inadequate sleep and chronic stress. Additionally, certain medications and illnesses are known to cause frequent hunger.

A high sugar intake is linked to increased appetite and weight gain. Conversely, a diet low in added sugar but high in protein and fat has the opposite effect, reducing hunger and food intake. Added sugar in the diet, particularly fructose, increases appetite.

And high BG levels can lead to increased farting in some people because the excess sugar can fuel an over-growth in normal gut bacteria.

Here’s a list of 10 foods that are highly fattening.

• Soda. Sugary soda may just be the most fattening thing you can put into your body.
• Sugar-sweetened coffee. Coffee can be a very healthy beverage.
• Ice cream.
• Takeaway pizza.
• Cookies and doughnuts.
• French fries and potato chips.
• Peanut butter.
• Milk chocolate.