Question

व्हाट इज द सब्सटेंस रिस्पांसिबल फॉर द ब्राउनिंग ऑफ कट सरफेस ऑफ वेजिटेबल एंड फ्रूट्स कॉल्ड​

Answer 1

Answer:

polyphanel oxidase

Explanation:

• fruits and vegetables are full of polyphenolic compounds that can act as substances of PPOs.....these leads to browning of vegetable tissues after the vegetable or fruit is cut down

Answer 2

Answer:

• when fresh fruits and vegetables are peeled or cut open a recation occur which is called oxidation is make fruits and vegetables brown