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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