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Why do apples and bananas turn brown when you cut them

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Answer:

Why Do Apples Turn Brown When You Cut Them?

  • When An Apple Cut (Or Buised) “Oxygen Is Introduced Into The Injured Plant Tissue.” When Oxygen Is Present In Cells Pholypenol Oxidase (PPO) Enzymes In The Chloroplasts Rapidly Oxidize Phenolic Naturally Present In The Apple Tissues To Oquinones, Colorless Precursors To Brown-colored Secondary Products.

Why Do Bananas Turn Brown When You Cut Them?

  • Bananas Contains “Pholypenol Oxidase And Other Iron-containing Chemicals” Which React With The Oxygen In The Air When The Cells Are Cut Open. When Exposed To The Air, These Chemicals React In A Process Known As Oxidation, Turning The Fruit Brown.

Why Do Apples And Bananas Turn Brown When You Cut Them?

  • Products And Other Produce (E.G., Pears, Bananas, Peaches,) Contain An Enzyme Called Pholypenol Oxidase Or Tyrosinase. ... You Will Notice Browning Whenever A Fruit Is Cut Or Bruised “Because These Actions Damage The Cells In The Fruit, Allowing Oxygen In The Air To React With The Enzyme And Other Chemicals Inside

Explanation:

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