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Why Cut Apples Turn Brown "Apple cells contain an enzyme, polyphenol oxidase (PPO), that's only active once the apple's flesh is exposed to oxygen," explains Rosemary Trout, program director and ...
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Browning Fuji apple - 32 minutes in 16 seconds (video). Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
Most apple slices will eventually turn brown, though some apples brown easier than others. And while it doesn't necessarily affect the taste, it's certainly off-putting to open a lunch box and ...
Present in the chloroplasts and mitochondria of all parts of an apple, [32] PPO is the major enzyme responsible for enzymatic browning of apples. [36] Due to an increase in consumer demand for pre-prepared fruits and vegetables, a solution for enzymatic browning has been a targeted area of research and new product development. [37]
Arctic apple is the trademark for a group of patented apples that contain a nonbrowning trait (when the apples are subjected to mechanical damage, such as slicing or bruising, the apple flesh remains as its original color) [1] [2] introduced through biotechnology. [3]
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Apples can be preserved by short, medium or long-term storage. Braeburn can turn brown inside during commercial long term storage, and it's usually not possible to tell whether an apple has the Braeburn browning disorder until a person bites or cuts into it. Apples respond dramatically to both temperature and atmosphere modification.