After their skin is broken, the chemical process of oxidation causes the fruit of an apple to turn brown.
Oxidation begins with the fruit is first exposed to oxygen. Polyphenol oxidase (PPO) enzymes in the apple’s chloroplasts (those organelles in plant cells which create color) reacts to the oxygen, eventually converting the phenolic compounds naturally present in apple tissues into o-quinones. The change from phenolic compound to quinone compound creates a necesarry change in color; phenolic chemicals produce white amino acids, while o-quinones produce brown amino acids, thus resulting in a discolored apple.
This occurs because of an oxidation reaction. The apple contains enzymes called polyphenol oxidase (PPO) that reacts with oxygen to start a process that turns the apple brown. You can think of browning as the fruit’s reaction to getting injured. If you want to slow the browning process, you can try adding putting sugar or syrup over the exposed portions. Acidic juices from lemons or pineapples can also be used in the same fashion.
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wiil i think yhay yhe apply turn brown because the backtera and your mouth
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