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Browning of apples

Updated: 4/28/2022
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There is a chemical called polyphenol oxidase present in fruits, vegetables and most living things. It reacts with oxygen in the air to form dioxobenzene.

Polyphenol oxidase + oxygen → dioxobenzene + water

C6H4(OH)2 + O2 → C6H4O2 + H2O

The dioxobenzene forms melanin, which is brown.

You can stop or slow the oxidation process by keeping the apple from oxygen or by adding an anti-oxidant.

Try a water bath containing dissolved Vitamin C, vinegar, or lemon juice.

The Vitamin C, also known as ascorbic acid, gives off hydrogen ions, H+, which react with oxygen instead of the polyphenol oxidase. In other words the hydrogen got there first.

The same process happens with lemon juice and vinegar, also acids.

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Q: Browning of apples
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Related questions

What is the effect of water on browning of apples?

Salt water slows the dehydration (browning of apples) because it is an acid.


Why does salt prevent apples from browning?

As salt absorbs moisture from the surrounding air, it prevents apples from browning.


How sugar affect the browning of apples?

Browning of apples is due to the creation of brown pigments through enzymatic polymerization of polyphenolic (normally colorless) apple compounds.


How does fruit fresh on apples help it from browning?

No because no


Why does sugar keep cut apples from browning?

Browning is polyphenol oxidase (PPO) react with oxygen which form "Rust" Coating freshly cut apples in sugar can reduce oxygen diffusion and thus slow the browning reaction.


Can you slice apples and soak them to keep them from browning since you won't be making the dessert for a couple of hours?

A small amount of lemon juice dashed over cut apples will keep them from browning.


I have noticed lately that apples aren't going brown when cut and left out are they adding something to apples now to prevent them browning?

Certain varieties of apples have more of a tendency than others to turn brown when cut. Some agriculturists have worked on select breeding for a less-browning characteristic. Also, storage apples will brown quicker than fresh apples. Right now, you should be getting fresh apples in the stores.If you are referring to purchased cut apples, there are preparations - like lemon juice and sulfites - that will reduce browning.


What are the products and reactants in an browning apple?

Browning of the apples is caused by the oxidation of the enzyme phenol oxidase:phenol oxidase + oxygen---------------melanins


Can sugar prevent apples from browning?

Coating freshly cut apples in sugar or syrup can reduce oxygen diffusion and thus slow the browning reaction. Lemon or pineapple juices, both of which naturally contain antioxidants, can be used to coat apple slices and slow enzymatic browning


Who discovered how to riped sliced apples after turning brown?

No one. Apples cannot be ripened once they are sliced. The browning that occurs on sliced apples can only be prevented or delayed, it cannot be reversed.


What is the average browning point of apple slices?

If they are sitting out, not in a fridge, I would say about 30 minutes. If they are in the fridge, they have about double that time. To keep your apples from browning you can put lemon juice on them and this will delay the browning process.


The effect of milk of magnesia on the browning of apples?

The rate of browning of apple will be fast in milk of magnesia. Monika Tandon (chemistry teacher) DPS Vasant Kunj