Mar
    04

    Why Does Your Apple Go Brown?

     Part 1: The Problem of Enzymic Browning in Foods When most, but not all, fruit and plant tissue is bruised, cut, or damaged it rapidly turns brown or even black; this is seen when you eat an apple or peel a potato. This discolouration is caused by an enzyme called diphenol oxidase (DPO) and this enzyme catalysed reaction is usually highly und...
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