Different apple varieties contain different amounts of both the initial enzyme and the polyphenols, and thus they brown at different rates. Enzymatic browning is not unique to apples. Pears, bananas, and eggplants also turn brown fairly quickly when cut.
Different apple varieties contain different amounts of both the initial enzyme and the polyphenols, and thus they brown at different rates. Enzymatic browning is not unique to apples. Pears, bananas, and eggplants also turn brown fairly quickly when cut.
Answers & Comments
Answer:
Different apple varieties contain different amounts of both the initial enzyme and the polyphenols, and thus they brown at different rates. Enzymatic browning is not unique to apples. Pears, bananas, and eggplants also turn brown fairly quickly when cut.
Answer:
Yes
Explanation:
Different apple varieties contain different amounts of both the initial enzyme and the polyphenols, and thus they brown at different rates. Enzymatic browning is not unique to apples. Pears, bananas, and eggplants also turn brown fairly quickly when cut.