When you cut an Apple(a fruit) open and leave it for a while it goes brown,Why does this happen?

Question

Question about a certain Fruit

Answer 1

Oxidation. To stop it happening put something acidic on it. Lemon or orange juice works great, very useful if you make a fruit salad. Put some citrus juice over it and it wont go brown!

Answer 2

When you cut the apple open, you break open cells and release certain enzymes and organic compounds called phenols. These molecules oxidize the cellulose in the walls of the surrounding cells, making them brown and mushy. Adding an acid, typically lemon/lime juice or vinegar can break down the molecules responsible for the browning, slowing down the process.

Answer 3

When the fruit is cut, enzymes are released from the cells. These react with the air to cause oxidation on the cut surface.

Answer 4

The reason is Oxidation. As a matetr of fact the molecules of apple react toward the oxygen and the brown colour is the result.

Answer 5

The skin is protective; same as with a potato. When you peel or cut it open, exposure to air causes the item to begin to decay--oxidation.

Putting it in water or dosing with lemon juice act as preservatives for a longer period of time.

Answer 6

It's because it reacts with the oxygen in the air (oxygen makes fresh foods like fruits and meat to go off)

If you want to stop this from happening - place the halves in water - this prevents them from turning brown

Answer 7

Its simply by fact minerals, and supplementations are going from apple reason spieces can no longer paintings devoid of COTILEDONES, issues that are supply apple supplementations and different Photosensitiv nutrition. And no, its no longer risky or undesirable, nonetheless wholesome yet much less :)

Answer 8

this is because it is in contact with the air, which causes the apple to oxidize, kind of like how rust is formed.

Answer 9

Oxidation, on contact with air.

Answer 10

I believe it's called oxidation?