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Why Fruits and Vegetables Turn Brown

When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown. The bruising seen on some fruit, such as apples and pears, is caused by the same type of reaction. If an apple is damaged by being hit or dropped, the apple's cells in that area are damaged and the enzymes are exposed to the air inside the apple, causing them to turn brown. When preparing fruits and vegetables for use, an anti-browning solution should be used to prevent them from turning brown.

2006-12-20 07:41:37 · answer #1 · answered by OfficeMom 4 · 6 1

I always spend my half an hour to read this blog's posts daily along with a mug of coffee.

2016-08-14 07:17:16 · answer #2 · answered by ? 4 · 0 0

The process is called oxidation. To prevent fruit from turning brown, wash it in alittle lemon water. It will keep it's clean color.

2006-12-20 07:40:26 · answer #3 · answered by yogibear 2 · 6 0

oxygen reacts to the chemicals. Use a little lemon juice to keep it from changing color.

2006-12-20 07:40:08 · answer #4 · answered by Clarissa P 3 · 7 0

Usually it does that when the air hits it

2006-12-20 08:11:52 · answer #5 · answered by Anonymous · 1 1

because it exposed to the air. You can put fruit fresh on it to avoid the color change.

2006-12-20 07:42:00 · answer #6 · answered by mamaac43 3 · 0 3

Easy : it's cause by oxydation

2006-12-20 07:45:39 · answer #7 · answered by BEN" 2 · 1 1

because of all the bacteria and germs in the air...it floats onto the apple and causes it to turn brown!

2006-12-20 07:42:20 · answer #8 · answered by Anonymous · 0 5

the air causes it to brown!!!

2006-12-20 07:39:52 · answer #9 · answered by elaine 2 · 2 1

looses it moisture, beacuse it evapourates

2006-12-20 11:27:09 · answer #10 · answered by amy c 2 · 0 4

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