Chemistry, asked by Anonymous, 5 months ago

Why brinjals usually become red after cutting/chopping/slicing?​

Answers

Answered by meerarajesh2020
4

Answer:

When potatoes,brinjal , eggplant or apples are peeled or cut, certain enzymes are exposed to air. When an enzyme called polyphenol oxidase, also known as tyrosinase is exposed to oxygen, oxidation takes place, which leads to browning of the surfaces of these fruits

Answered by rashidkhna73
4

Answer:

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