Why do brinjals and apples become dark when they are left out after cutting ?
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When potatoes, 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.
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when they are left out in after cut they come in contact with air and the oxidation process starts, so they become dark
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