5 daysOnce cut: 3–5 days in the fridge, 8 months in the freezer. Made into applesauce: 7–10 days in the fridge, 2 months in the freezer. Cooked, as in the case of apple pie: 3–5 days in the fridge.
It's a chemical reaction that happens when the sugar in apple slices reacts with oxygen. This process is called oxidation. It can be prevented by storing apples with their skin on and using them quickly. But if they are cut open or bruised, it will only take about 5 minutes for them to start turning brown.
They prefer the refrigeration. Apples keep longest when held at 31-36 degrees Fahrenheit. So, you want to keep them in the coolest part of the refrigerator. Most home refrigerators don't get that cold because the rest of your food would freeze, but the colder the better.
Give each group three apple slices and a set of three liquids: milk, water, and lemon juice. The milk and water covered apple slices will brown as these liquids don't have any acidity to prevent the process of oxidation.
Fruit turns brown when exposed to air because a reaction is happening when a cut piece of fruit is exposed to oxygen. The name enzymatic browning comes from the fact that an enzyme located in the fruit reacts with oxygen from the air to turn the fruit brown.
Keep them cool The ideal storage temperature is 30 to 35 degrees F. with 90 to 95 percent relative humidity. If you don't have a lot of apples, the refrigerator is a good option. Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel.
The virus does not remain active for long once outside of its host -- less than 1 week outdoors and a few hours when exposed to direct sunlight.
It causes a rare but serious lung disease called Hantavirus pulmonary syndrome (HPS). The virus does not remain active for long once outside of its host -- less than 1 week outdoors and a few hours when exposed to direct sunlight.