Apples are full of phenolic chemicals known as polyphenols, which contribute to the fruit’s color, flavor, and nutritional value. Apples also have a high concentration of these compounds. In addition to that, they are the reason why apple slices quickly become brown after being sliced.
Oxygen is allowed to enter the wounded plant tissue of an apple when it is sliced, bruised, or otherwise damaged. When oxygen is available in cells, enzymes called polyphenol oxidase (PPO) in the chloroplasts quickly oxidize phenolic chemicals that are naturally present in apple tissues to produce o-quinones. These o-quinones are colorless precursors of brown-colored secondary products.
Why do apples turn brown?
- Enzymatic oxidation is the process that causes apples to become brown.
- This procedure calls for the following three things: Oxygen.
- There is a specific enzyme known as polyphenol oxidase (PPO).
- Polyphenols are phenolic chemicals, another name for which is polyphenols.
- These are very complicated chemical compounds that have at least one hydroxyl group (-OH) attached to a hydrocarbon ring.
- They are also known as hydroxylated hydrocarbons (C 6 H 5 ).
- Did you know?
Why do fruits turn brown when cut or bruised?
If you cut or bruise a fruit, you will notice that it becomes brown. This is because these acts disrupt the cells in the fruit, which then allows the oxygen in the air to react with the enzyme and other chemicals that are contained within the fruit.