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 oxygen in the air, turning the fruit brown
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Explanation:
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 oxygen in the air, turning the fruit brown