The inner part of the potatoes and apples change in color because of
Answer (1)
Answer:The change in color of the inner parts of potatoes and apples is primarily due to oxidation. Here's a breakdown: - Potatoes: When a potato is cut or bruised, the cells are damaged, exposing the polyphenol oxidase (PPO) enzyme. This enzyme reacts with oxygen in the air, causing the potato to turn brown. The brown color comes from the formation of melanin, a pigment produced during the oxidation process.- Apples: Similar to potatoes, apples contain PPO which reacts with oxygen when the apple is cut or bruised. The browning in apples is also due to the formation of melanin. Other factors that can influence browning: - Temperature: Warmer temperatures speed up the oxidation process, leading to faster browning.- Acidity: Acids can slow down the oxidation process. This is why adding lemon juice to apples can help prevent browning.- Exposure to light: Exposure to light can also increase the rate of browning. Preventing browning: - Store cut fruits and vegetables in airtight containers: This limits the amount of oxygen that can reach them.- Use lemon juice or vinegar: The acidity of these liquids can slow down the oxidation process.- Submerge in cold water: This can help to slow down the browning process, but it won't completely prevent it.
