To prevent the apples in the lunch box from turning yellow, it is mainly necessary to slow down the oxidation process of the apples. Here are some effective methods:
Reduce air contact: quickly slice and seal, or use a vacuum packaging machine to completely isolate air.
Antioxidant treatment: After slicing, it can be briefly soaked in lemon juice or salt water, but it may affect the taste.
Physical isolation: Wrap with plastic wrap or secure with rubber bands to reduce exposure to air.
Choose sealed packaging, such as plastic boxes or glass jars, to effectively isolate air.
In summary, various measures need to be taken to slow down the oxidation process in order to prevent the apples in the lunch box from turning yellow. In practical operation, suitable methods or a combination of multiple methods can be selected according to specific situations to achieve the best results. At the same time, attention should also be paid to food safety and hygiene issues to ensure that apples are not contaminated during storage and consumption.
