Why does an apple turn brown when you put sugar on it?

Answer 1

Phenols are the reason for any color in nature [especially plants]. When an apple is cut, the cells were damaged and phenolic compounds are released, this makes the brown coloration after cut of an apple.

This is the same reaction as seen in brinjal [eggplant].

You can prevent an apple (or any other fruit similarly affected, such as Pears, avocadoes, and so on) from discolouring when cut by rubbing the cut surface with a slice of lemon, or brushing it with lemon juice.

Answer 2

apples do not turn brown when you put sugar on them. They turn brown when the iron-containig chemicals in the apples flesh gets in contact with the oxygen molecules from the air. It is called oxydation. To delay this process if you need to have your apples peeled in advance, keep them in an airtight container brushed with lemon juice over them or in a bowl with cold water and juice of one or two lemons.

Other Options: Ascorbic acid, a commercial product, can also be added to water to create an anti-browning solution. Ascorbic acid is actually Vitamin C. Dip the slices in lemon-lime soda. Soak apples slices in apple juice until ready to use. The acidity in the apple juice prevents the apple slices from browning and doesn't change the flavor of the apple. This happens with other fruits and veggies too.

When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air.

Answer 3

Oxidation. Preparing it for decomposition.

Apples, like other fruits, contain an enzyme called catecholase which facilitates the formation of catechol on the surface of bruised or cut apples. The catechol reacts with the oxygen in the air, producing the brown color (polyphenol).

Answer 4

The brown color is oxidation. Oxidation is caused by the rapid deterioration of the meat of the apple that is exposed to the oxygen in the air. This happens when the meat no longer covered with the protective skin that nature equips apples with..

Answer 5

Basically, it's oxidation and degradation of the organic compounds within the apple.

Answer 6

why means the oxygen will spread into it in apple maleic acid is present