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Q.

Why does apples discolour if cut

Tags: apples discolour
Asked by mariyamma joy, 28 Aug '13 06:39 pm
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Answers (4)

1.

Loss of oxygen cause decolourization....!
Answered by Dil Se, 28 Aug '13 07:08 pm

 
  
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2.

Apples contain an enzyme (called poly phenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenol that are also found in the apple. The oxidation reaction basically forms a sort of rust on the surface of the fruit. You see the browning when the 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.
Answered by vedprakash sharma, 28 Aug '13 07:06 pm

 
  
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3.

Do not know but use lemon on that apple and place in freeze
Answered by Manmeet Kaur, 28 Aug '13 06:42 pm

 
  
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4.

Its on account of oxygen reacting with enzymes in the fruit
Answered by rajnikant raiyarela, 28 Aug '13 06:42 pm

 
  
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