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Yes, it's called redox. The skin was protecting the vulnerable insides of the pear and the exposure to oxygen has basically caused the flesh to pick up spare oxygen molecules and degrade like metal does when it rusts. A little lemon juice or some other acid after cutting will prevent this from happening and get you longer time.

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13y ago
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14y ago

Pears get brown by rotting.

They can also get brown through oxidation of the oxygen in the air.
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