Question

1. Why do cut fruits and
vegetables turn brown on
exposure to air?
​

Answer 1

Answer:

it's because of startch.

Answer 2

Answer:

Fresh fruit and vegetables normally keep enzymes trapped in their tissues. However when the fruit is sliced, or squashed, or when the fruit or vegetable begins to break down with age, the enzymes come into contact with oxygen in the air. This causes the fruit to turn brown.

Explanation:

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