D Browning of cut apple can be prolongedby applying lemon juice.
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Lemon juice prevents oxidation of the apple cut portion by blocking the enzyme polyphenol oxidase.
Explanation:
- Most of the plant cells, specially apple cells have an enzyme polyphenol oxidase in it.
- This enzyme starts oxidising the cell parts as they get exposed to air.
- This is a defence mechanism of plant where the cut portion mimics a rotten fruit, thereby preventing other harms to it.
- Now lemon juice contains ascorbic acid or vitamin C.
- This is a natural antioxidant which blocks the action of polyphenol oxidase.
- So the Browning is slowed down.
For more information about Ascorbic acid,
https://brainly.in/question/3339089
what is the chemical formula of ascorbic acid. - Brainly.in
https://brainly.in/question/1010847
What is the diffrence between citric acids & ascorbic acids
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