`polyphenol-oxidase` Related Article Results

Apple, after being cut or peeled, begins to develop a brownish discoloration on its surface. This process occurs due to the interaction between the apple’s natural components and oxygen in the air. The browning typically does not affect the apple’s flavor or nutritional value, but it does create a visual change. Scientific Mechanism The polyphenol oxidase (PPO) enzyme inside the apple comes into contact with oxygen in the air when the fruit is cut. As a result, the polyphenols in the apple oxidi