Science, asked by sdfgkkg925, 6 months ago

Observe the apple slices turn brown

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Answered by Anonymous

2

When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products.

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