Question

why we should not put cuted apple in open​

Answer 1

• Coating freshly cut apples in sugar or syrup can reduce oxygen diffusion and thus slow the browning reaction. ... Enzymatic browning is not unique to apples. PPO—a mixture of monophenol oxidase and catechol oxidase enzymes—is present in nearly all plant tissues and can also be found in bacteria, animals and fungi.

Answer 2

Answer:

Coating freshly cut apples in sugar or syrup can reduce oxygen diffusion and thus slow the browning reaction. ... Enzymatic browning is not unique to apples. PPO—a mixture of monophenol oxidase and catechol oxidase enzymes—is present in nearly all plant tissues and can also be found in bacteria, animals and fungi.

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