Nothing puts a dent in your day like discovering moldy, wrinkled fruits and veggies in your kitchen. This week, we'll share some natural tricks to keep your produce fresher, longer!
Case #3: Ailing Apples
Avoiding ailing apples (try saying that ten times fast!) can be somewhat tricky. While uneaten apples are generally resilient to molding or bruising for about a week or even two, the moment you slice them open, they remain white for only a few minutes before they begin to turn yellow and brown. Which is a bit of a bummer, especially when you've decorated your fruit-and-cheese party platter to perfection and you suddenly can't tell the difference between the Fuji and the sharp cheddar. This doesn't mean your apples are no longer fresh — really, they are! But the immediate browning can make it appear that those slices have been sitting out for a while. The reason for this? Apples, similar to potatoes, have a special enzyme in them that reacts when exposed to oxygen. The reaction forms a type of rust on the surface of the apple that we see as the browning effect, and it actually does cause the apple to spoil at a slow rate.
But there is ...