The browning of apples is caused by the interaction of ________ and oxygen.

Question

Quizplus · Accepted Answer

The browning of apples is caused by the interaction of phenolic compounds, such as polyphenol oxidase, and oxygen. When an apple is cut or bruised, enzymes inside the fruit cells react with oxygen in the air to produce brown-colored melanin pigments. These compounds are part of a defense mechanism that the fruit uses to protect itself against pests and disease. The browning of apples can be slowed down by adding an acid like lemon juice, using airtight storage containers, or cooking the apples.

The Browning of Apples Is Caused by the Interaction of ________