Question

When apple, brinjal and potato are cut, they turn brown. Which enzyme is responsible for the change in colour of the cut surfaces?

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Answer 1

Answer:

polyphenol oxidase

The actual mechanism that causes browning in apples and potatoes involves an enzyme called polyphenol oxidase, also known as tyrosinase. The browning reaction results from the oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase (PPO), which is common in plant tissues...

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Answer 2

Answer:

polyphenol oxidase

The actual mechanism that causes browning in apples and potatoes involves an enzyme called polyphenol oxidase, also known as tyrosinase. The browning reaction results from the oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase (PPO), which is common in plant tissues.

Explanation:

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ÌÑŚŤÂĞŘÂM Srinivas_Rao_2008