Question

What is the result when fruits and vegetables undergo oxidation? How can you prevent this from happening?

Answer 1

Fruit oxidation is the result of cell damage in thin skin fruits such as apples, peaches, pears and bananas. Oxidation starts when peeling, slicing or rough handling causes cell membranes within the fruit to rupture and release an enzyme called polyphenoloxidase. The characteristic brown color that develops on the surface of the fruit is an organic compound that forms when polyphenoloxidase mixes with oxygen.