Potato and brinjal pieces in the chopped vegetables turn blackish brown in colour. What do
you think happened to the layers of potato and brinjal.
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Answer:
The reason why potato and brinjal turn brown is caused by an enzyme called polyphenol oxidase, also known as tyrosinase.
Explanation:
When you cut the vegetables you open up the cells. The enzyme gets access to the oxygen in the air and starts turning the potato and brinjal brown. They’re still 100% edible.
If you want to prevent veggies from turning brown, cover them in a water.
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