Why do apple slices turn brown after being cut?
Lynne McLandsborough, a professor of food science at the University of Massachusetts Amherst, explains this oft-observed kitchen conundrum. When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products. O-quinones then produce the well documented brown color by reacting to form compounds with amino acids or proteins, or they self-assemble to make polymers. One question that often accompanies yours is, “Why do some apples seem to brown faster than others?” Well, nearly all plant tissues contain PPO, however, the level of PPO activity and concentration of substrate–here, the phenolic compounds–can vary between varieties of fruits (say, Granny Smith versus Red Delicious). In addition, a tissue’s PPO level can vary depending on growing
