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Why do fresh apples turn brown within minutes of being sliced open and exposed to air?
Every time I cut up a fresh apple for a salad the exposed white flesh transforms into an ugly dull brown color before I can serve it. What chemical reaction causes this?
F
FoodScience
asked 1mo ago · 10 rep
1 Answer(s)
0
This is caused by enzymatic browning. When apple cells are ruptured oxygen reacts with plant enzymes called polyphenol oxidase. This oxidation reaction creates melanin compounds which tint the fruit tissue dark.
F
FoodChemist
answered 1mo ago