Why do the cut slices of apple acquire brown colour when
exposed to air?
Answers
Answered by
1
Answer:
Explanation:
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.
Answered by
0
Answer: because the oxygen
enters the apple so the apple changes into brown
Explanation: I hope it will be useful
Similar questions