Why does the exposed surface of a cut brinjal becomes black?
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Answer:
The cut surface of brinjal or apple turn brown due to oxidation (which is the reaction of enzymes called polyphenol oxidase with oxygen in air).
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.
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