why does a apple becomes brownish when it cutted after sometime?
Asked by | 12th Sep, 2008, 05:23: PM
Expert Answer:
Apples and other produce (peaches, potatoes) contain an enzymes that reacts with oxygen and iron-containing phenols that are also found in the apple. The oxidation reaction basically forms a sort of compound which is brown in color on the surface of the fruit
Answered by | 13th Sep, 2008, 08:01: AM
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