Why Apples Turn Brown on Exposure to Air
Eating an apple daily keeps a doctor away’ we have heard this so many times from our parents. But do you know why an apple turns Brown when it is exposed open to air? Here is the answer
Apple contain an enzyme called polyphenol oxidase (PPO) also known as tyrosinase. Cutting an apple exposes its cells to the atmospheric oxygen and oxidises the phenolic compounds present in apples. This is called enzymatic Browning that turns a cut apple Brown.
In addition to apples enzymatic Browning is also evident or can be seen in other fruits like Banana, pears, avocados and even potatoes. The same process occurs when these fruits are left open to air. So next time you cut an apple or a Banana, Be careful and eat as soon as possible don’t let it open to air.