When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious. Clear green for Granny Smith and golden yellow for Delicious. Always avoid bruised apples. When an apple is damaged, the injured cells release polyphenoloxidase, an enzyme that hastens the oxidation of phenols in the apple, producing brownish pigments that darken the fruit. It's easy to check loose apples. If you buy them packed in a plastic bag, turn the bag upside down and examine the fruit.
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