Question

Allo......!!!❤️

⚡Give scientific reason....!!⚡

⭐Why do apples get a reddish-brown substance when kept in open air?⭐

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Answer 1

Answer:

This unappetizing phenomenon is actually due to a chain of biochemical reactions known as “enzymatic browning.” 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.

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Answer 2

Answer:

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