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United States Department of Agriculture

Agricultural Research Service

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Image Number K9067-1

Fresh-cut apple slices like this one quickly turn brown and mushy when exposed to air. ARS chemist Dominic Wong was part of a team that discovered that certain calcium salts protect apple slices from changes in color, taste, or texture.

Photo by Brian Prechtel.

640 pixels wide: (k9067-1.jpg)

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Last Modified: 8/13/2016
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