Question

Why vegetables and fruits turn brown on
cutting?
A) Due to the reaction between phenolic
compound and oxygen in air
B) Due to the formation of inorganic
compound
C) Due to the formation of salts
D) Due to the formation of bases​

Answer 1

Answer:

Fresh fruit and vegetables normally keep enzymes trapped in their tissues. However when the fruit is sliced, or squashed, or when the fruit or vegetable begins to break down with age, the enzymes come into contact with oxygen in the air. This causes the fruit to turn brown.

Explanation:

In detail

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