Why does the color of an apple change when it is cut and kept aside?
Most of us know that an apple changes colour and turns brown when cut. There is a scientific process behind the change in colour of an apple after cutting.
In fact, this browning reaction occurs due to the oxidation of phenolic compounds present in the fruit. This process occurs due to the action of an enzyme called polyphenol oxidase, which is commonly found in many plant tissues.
When you cut an apple, some cells also open up. After this, this enzyme gets access to the oxygen present in the air and the process of the apple turning brown begins.
This process is called enzymatic browning. Let us tell you that melanin is a pigment, this pigment is also responsible for the color of human hair, skin and eyes.
If you find this post useful then share it with others so that they also get benefited from it.
