why does a freshly sliced apple become brown when left in the open for some time? List some steps than can help in slowing down this process
Answers
Answer: When an apple is cut and left in the open the plant tissue is exposed to oxygen. This triggers an enzyme known as polyphenol oxidase in the apple. This results in new chemicals , which then react with amino acids to produce brown-colored melanin. The brown melanin is on the outside of the exposed apple flesh.this process is also known as oxidation.
steps:
1.Use lemon juice. Lemon juice works to prevent oxidation as it contains citric acid, which is an effective anti-oxidant.
2 .Use salt. Salt is a natural preservative and can be effective in keeping cut apples from turning brown.To ensure your apple slices do not taste salty, do not use much more than a tablespoon's worth of salt. The apple slices should remain unoxidized for some time.
3.Use carbonated drinks. Carbonated drinks which contain citric acid can also be useful for preventing your apples from turning brown. Lemon-lime soda and ginger ale are two popular options which can be used to soak your cut apples.