why apples become brown after sometime after they are cut
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the particles of the apple react with those of atmosphere and oxidation takes place
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When an apple is injured (or cut into pieces), the plant tissue is exposed to oxygen. This triggers an enzyme known as polyphenol oxidase (PPO) to—wait for it—oxidize polyphenols in the apple’s flesh. This results in new chemicals (o-quinones), which then react with amino acids to produce brown-colored melanins. Different apple varieties contain different amounts of both the initial enzyme and the polyphenols, and thus they brown at different rates.
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