Question

A piece of cut apple becomes brown why ?Can you prevent it by a simple method?

Answer 1

Answer:

Explanation:

When an apple is injured (or cut into pieces), the plant tissue is exposed to oxygen. This triggers an enzyme known as polyphenol oxidase (PPO) to—wait for it—oxidize polyphenols in the apple's flesh. ... To reduce browning in apples, keep the slices refrigerated to slow the reaction.