- 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 rapidly oxidize naturally occurring phenolic chemicals in apple tissues into o-quinones, which are colorless precursors to brown secondary products.
- Therefore, it’s a chemical reaction.
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 rapidly oxidize naturally occurring phenolic compounds in apple tissues to produce o-quinones, which are colorless precursors to brown-colored secondary products.
Why does the Apple turn brown after cutting?
When you cut into an apple, a chemical reaction takes place in the enzymes, which causes the apple to turn a brownish color. When an apple is chopped, oxygen is allowed to enter the areas of the plant that have been damaged.
Why do apples change color when they ripen?
- Because of this, the enzyme known as polyphenol oxidase, which is found in the flesh of the apple, oxidizes the polyphenols, transforming them into a variety of different brown-colored compounds.
- Because of this, the color shifted.
- PPO, you say?
- There is an unacceptable amount of jargon in this.
- You only need to remember that plants contain chemical components that are referred to as polyphenols.
Why does lemon juice change the color of an apple?
- The pigmentation of apples is caused by an enzyme known as polyphenol oxydase.
- This enzyme oxidizes the polyphenols that are already present in the apple with the assistance of oxygen from the surrounding air.
- When a significant amount of lemon juice is added, the pH drops, and as a result, the enzyme is no longer able to play the job it was designed for.
- This is likely because the enzyme’s conformation is altered as a result of the change in pH.