Question

Why do the cut surface of fruit and vegetable turn brown?​

Answer 1

Answer:

When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown.

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Answer 2

When fruits and vegetables are cutted or when there peals are removed their pulep releases some chemical that react in the oxygen present in the air. This reaction leads to browning of out surface of these fruits and vegetables.

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