2007-01-10 00:03:41 · 4 answers · asked by ANANT 1 in Entertainment & Music ➔ Polls & Surveys
The discoloration that occurs in apples is due to enzyme called polyphenolsoxidase, which oxidize phenolic compounds with iron-containing phenols in the tissue and causes them to condense into brown or grey polymers. It is similar to shiny piece of iron rusting to brown-reddish color when it is out in the open. Polyphenoloxidase is also present in mushrooms, apricots, pears, cherries, peaches and dates, but is missing from mango, citrus fruits, melons and tomatoes. These fruits will eventually turn brown simply by the action of oxygen in the air, but the chemical reactions are much slower without polyphenoloxidase, and it takes days for their color to change.
2007-01-10 00:10:47 · answer #1 · answered by †ђ!ηK †αηK² 6 · 1⤊ 0⤋
The acidity properties are different in a mango for oxidation processes to occur
2007-01-10 08:08:39 · answer #2 · answered by yahoo 6 · 1⤊ 0⤋
Because mangoes have less iron than apples !!!
2007-01-10 08:10:18 · answer #3 · answered by Anonymous · 0⤊ 0⤋
damn boy, I bet you did real well in English class..huh?
2007-01-10 08:11:22 · answer #4 · answered by LeRoy 4 · 1⤊ 0⤋