Why do apple slices turn brown?
Well,when an apple is cut,one of it's plant tissue becomes injured. When oxygen is present in cells,the polyphenol oxidase enzymes in the chloroplasts oxidise phenolic compounds rapidly which are naturally present in the apple tissues to brown coloured secondary products.
It is then reacted to form compounds with amino acids or proteins,or sometimes they self assemble to make polymers,giving the brown colour. Sometimes,we wonder - why some apples become brown faster than the others? Well,it is because different apple varieties contain different levels of polyphenols,and therefore some brown faster than the others. It is the same case for pears and bananas too. And another interesting fact is that this enzymatic browning is also responsible for the dark colour of coffee,black tea,and cocoa.
If you want to reduce the browning of your apple slices,you can probably try the following:
1. Keep the slices refrigerated to slow down the reaction.
2. Coating them with lemon juice can probably reduce oxidation as it contains citric acid which is an anti - oxidant.
It is then reacted to form compounds with amino acids or proteins,or sometimes they self assemble to make polymers,giving the brown colour. Sometimes,we wonder - why some apples become brown faster than the others? Well,it is because different apple varieties contain different levels of polyphenols,and therefore some brown faster than the others. It is the same case for pears and bananas too. And another interesting fact is that this enzymatic browning is also responsible for the dark colour of coffee,black tea,and cocoa.
If you want to reduce the browning of your apple slices,you can probably try the following:
1. Keep the slices refrigerated to slow down the reaction.
2. Coating them with lemon juice can probably reduce oxidation as it contains citric acid which is an anti - oxidant.
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