Why does the cut surface of brinjal turn brown?
Answers
Explanation:
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.
Explanation:
Brinjal ( Eggplant) and many vegetables and fruits have inside their cells an enzyme: Polyphenol Oxidase.
Potatoes , Bananas, Apples, Pears, etc. are some examples of vegetables and fruits that get brown following damage or cutting..
As long as a fruit or a vegetable remains intact the enzyme stays in inactive form.
When a fruit or a vegetable is cut or damaged, the enzyme is released out of the cells.
That allows the enzyme to come in contact of air ( that has oxygen).
The enzyme + oxygen ( oxidation) reacts and produce the brown color.
One can reduce this color development by slowing the reaction ( by immersing in water or storing in a refrigerator).
The oxidation reaction can also be prevented by adding food grade reducing agents, like CITRIC ACID ( lemon juice), sodium meta bi sulfite
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