WHy does freshly vut fruits like apple,banana etc.become brown on exposure to air....??
Asked by Amee | 3rd Dec, 2012, 01:28: PM
The cells of apples and other produce (e.g., pears, bananas, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that, when in contact with oxygen, catalyzes one step of the biochemical conversion of plant phenolic compounds to brown pigments known as melanins.
Answered by | 3rd Dec, 2012, 08:09: PM
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