Why do you think an apple oxidizes faster once it is cut?

Question

Why do you think sliced apples turn brown faster than sliced grapefruits?

Please explain your reasoning thank u

Answer 1

The browning reaction of a sliced apple results from the oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase, which is common in plant tissues.
Once you cut the fruit, you open up some of the cells. The enzyme then has access to oxygen in the air and it does its thing, turning the fruit brown. This is the same thing that causes brown spots in apples when you drop them.
The easiest way to prevent browning is to put the sliced apples in water so that the enzyme does not have access to oxygen. You can also heat the apples to denature the enzyme, or add an acid to the same effect (like lemon juice).

Grapefruits don't have the same chemical properties as apples, so you just don't see the same reactions when they are cut open.

Answer 2

An apple oxidizes faster when it is cut because the peeling protects the fruit. When the peeling is cut, air gets to the meat of the apple causing oxidation. Grapefruits brown slower, due to their thicker protective skin and the protective skin on the inside .surrounding the pulp.

Answer 3

Well for apples, its the enzymes being exposed to oxygen. Acid inhibits browning, so a grapefruit wouldn't brown the way an apple would, due to its high acidity.

Answer 4

Could be the water content of the fruit, the type of metal of the knife (chemical reaction) or something else.

Put your search engine to work and see if you can find the answer online. ☺

Answer 5

depends on the knife