Question

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✍. Why brownish color formed in knife while cutting vegetables like brinjal .

State specific reason .

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Answer 1

Answer:

Brinjal ( Eggplant) and many vegetables and fruits have inside their cells an enzyme: Polyphenol Oxidase.  Potatoes , Bananas, Apples, Pears, etc. are some examples of vegetables and fruits that get brown following damage or cutting. As long as a fruit or a vegetable remains intact the enzyme stays in inactive form.  When a fruit or a vegetable is cut or damaged, the enzyme is released out of the cells.

That allows the enzyme to come in contact of air ( that has oxygen).

The enzyme + oxygen ( oxidation) reacts and produce the brown color.

One can reduce this color development by slowing the reaction ( by immersing in water or storing in a refrigerator).

The oxidation reaction can also be prevented by adding food grade reducing agents, like CITRIC ACID ( lemon juice), sodium meta bi sulfite ( SMS) , etc.

Explanation:

Answer 2

ᴡʜᴇɴ ᴡᴇ ᴄᴜᴛ ꜰʀᴜɪᴛꜱ ᴏʀ ᴠᴇɢᴇᴛᴀʙʟᴇꜱ ᴛʜᴇ ᴇɴᴢyᴍᴇ ᴄᴀʟʟᴇᴅ ᴩᴏʟyᴩʜᴇɴᴏʟ ᴏxɪᴅᴀꜱᴇ (ᴀʟꜱᴏ ᴄᴀʟʟᴇᴅ ᴛyʀᴏꜱɪɴᴀꜱᴇ) ᴄᴏɴᴛᴀɪɴᴇᴅ ɪɴ ᴛʜᴇ ᴄᴇʟʟꜱ ɪꜱ ᴇxᴩᴏꜱᴇᴅ ᴛᴏ ᴀɴᴅ ʀᴇᴀᴄᴛꜱ ᴡɪᴛʜ ᴛʜᴇ ᴏxyɢᴇɴ ɪɴ ᴛʜᴇ ᴀɪʀ. ᴛʜɪꜱ ʀᴇᴀᴄᴛɪᴏɴ ᴄᴀʟʟᴇᴅ ᴏxɪᴅᴀᴛɪᴏɴ . ᴛʜᴀᴛꜱ ᴡʜy ꜰʀᴜɪᴛꜱ ᴀɴᴅ ᴠᴇɢᴇᴛᴀʙʟᴇꜱ ᴛᴜʀɴꜱ ɪɴ ʙʀᴏᴡɴ.