Answer the following questions:
1. What makes the banana change its color after cutting and setting it aside? _______________________________________
2. What does the discoloration of food mean? ___________________________________
3. What kind of change is it?________________________________________
4. What causes the change in colour of the cut bananas when you leave it exposed to air?__________________________________________________
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1. What makes the banana change its color after cutting and setting it aside? _______________________________________
2. What does the discoloration of food mean? ___________________________________
3. What kind of change is it?________________________________________
4. What causes the change in colour of the cut bananas when you leave it exposed to air?__________________________________________________
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Answer:
1)The browning reaction results from the oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase (PPO), which is common in plant tissues. Once the fruit was cut or sliced the cell would be open up and the enzyme then has access to.
2)This enzyme reacts with both the air and other enzymes in the fruit to cause that brown discoloration and, sometimes, off flavors. It means that the food has been infected with bacteria which cause the physical nature of the food to change.
3)When fruit ripens it is soft, sweet, juicy, aromatic, and usually changes color. Fruits are either climacteric or nonclimacteric. Climacteric fruits increase respiration and ethylene production upon ripening; nonclimacteric fruits do not (3). Plants have receptors that bind Ethylene, a hormone that causes ripening (1, 2).