Question

Name an enzyme responsible for the darkening of the cut surface of potatoes, brinjals and apples.​

Answer 1

Explanation:

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Answer 2

Answer:

Polyphenol oxidase (PPO) present in most fruits and vegetables, and some seafood, is responsible for enzymatic browning. In addition to PPO, the presence of peroxidase, a similar oxidative enzyme, may initiate enzymatic browning of fruits and vegetables.

Explanation:

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