2007-09-17 09:58:04 · 5 answers · asked by ♆Şрhĩņxy - Lost In Time. 7 in Food & Drink ➔ Other - Food & Drink
The first two answers are absolutely wrong. The reason for browning of an apple does have to do with air but it is more complicated than "rust". The fact is that when an apple is cut some cell are ruptured and the enzymes inside the cells are exposed to air. The specific enzyme I am talking about is polyphenol oxidase but that's not really important. Anyway the enzymes catalyze a reaction between oxygen and some of the other cell constituents. You can look this up in any food science book under enzymatic browning to see I am right
PhD Food Chemistry and Nutrition
2007-09-17 10:31:08 · answer #1 · answered by skipper 5 · 1⤊ 0⤋
The brown color is the result of a reaction with air. You can prevent it by dunking the slices of apple in orange juice or sprinkle a little lemon juice one them. The vitamin C keeps the apple from turning brown.
2007-09-17 17:12:52 · answer #2 · answered by bluzsky 3 · 1⤊ 0⤋
They only go bad fast if you take off the skin.
2007-09-17 17:52:10 · answer #3 · answered by donielle 7 · 1⤊ 0⤋
the air causes the "liquid" in the apple to evaporate, just like what happens to vegetables when they're left exposed out in the open. they shrivel up.
2007-09-17 17:08:26 · answer #4 · answered by Reggie S 2 · 1⤊ 1⤋
they get oxidized
2007-09-17 17:26:23 · answer #5 · answered by Anonymous · 1⤊ 0⤋