Question

When an apple is cut, oxygen comes in contact with the fruit’s inner tissue and browning occurs. One particular enzyme in the apple cells, polyphenol oxidase, begins breaking down the tissue. This process may be the plant’s way of keeping pests away from a cut or broken area. What could you do to stop this browning action?

Answer 1

Answer: The cut slices should be refrigerated to slow the reaction. Also, you can coat them with lemon or pineapple juice.

Explanation: The acids in these juices slow the reaction and the antioxidants inhibit it.