Why Do Apples Turn Brown Conclusion? Apples contain an enzyme called polyphenol oxidase (PPO). … When you slice open an apple, the PPO reacts with the oxygen in the air and enzymatic browning occurs. The chemical reaction between the PPO and oxygen produces melanin, which is what gives the apple flesh the brown color. Why
What Causes Enzymatic Browning In Potatoes? According to this article, the actual mechanism that causes browning in apples and potatoes involves an enzyme called polyphenol oxidase, also known as tyrosinase. … The enzyme then has access to oxygen in the air and it does its thing, turning the fruit brown. How do you stop enzymatic
What Factors Affect Enzymatic Browning? The most important factors that determine the rate of enzymatic browning of vegetables and fruits are the concentration of both active PPO and phenolic compounds present, the pH, the temperature and the oxygen availability of the tissue. What is the enzyme that causes browning? The enzyme responsible for the browning