Question

why apple turned in a brown colour if not consumed immediately​

Answer 1

Answer:

When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products.

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Answer 2

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A slice of apple turns brown if not consumer immediately. this is because apples are a rich source of iron. and when u cut an apple slice ,the cells ruptures. ... Also an enzyme called POLYPHENOL OXIDASE present in these cells catalyse the oxidation of iron in a quick matter of time..