Question

why does the cut surface of brinjal turn brown clas.s 7​

Answer 1

Answer:

The cut surfaces of the brinjal turn brown because the diffrent compound of the brinjal reacts with the oxygen and forms a brown pigment called malanin.

Answer 2

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 ( SMS) , etc.

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