The fruits that we eagerly peel and slice to consume, The fact that it changes from its original color to brown undoubtedly suppresses the appetite.

Bride, Let’s look at the reason for this.

Besides apples, bananas, pears and eggplants also tend to brown quickly after some time after cutting.

This is due to a series of biochemical reactions known as enzymatic browning. For example, when an apple is cut, the cutting surface is exposed to oxygen in the air.

This activates an enzyme called polyphenol oxidase (PPO) found in the apple tissue. This enzyme causes the oxidation of polyphenols in the same tissue. As a result of the oxidation reaction New chemicals are formed, called o-quinone.

The o-quinones then react with amino acids to produce brown melanin pigments.

Apples and other fruits like them turn dark. freshly cut to cover apples with sugar or honeyIt can retard browning because it reduces the contact of the cut surface with oxygen.

Back at the cutting edge Adding a few drops of lemon juice can also slow down the darkening process. Can be used for. Because lemon has an acidic structure and reduces the activity of the PPO enzyme, which plays a role in the darkening of fruits, by increasing the amount of acid in the environment in which it works.

Finally, keep the fruit slices in boiling water for a few minutes, Because it largely inactivates the PPO enzyme It can also be used as another method to delay darkening.

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