The Chemistry Behind Apple Browning

#035 Rebroadcast

Do you like apples? Ever wonder why they turn brown when you cut them? This week, Melissa and Jam explore this very question. What's going on in these apples? Where does the brown come from? Is it a good or bad thing? Does it taste different? Is the brown actually apple tears from the pain of being cut? And how do you like them apples?

 

References from this episode

1. Science Experiment: The Brown Apple Project - 4-H
2. Purification and Characterization of Polyphenol Oxidase from Banana (Musa sapientum L.) Pulp - Chang-Peng YangShuji FujitaMD AshrafuzzamanNaoko NakamuraNobuyuki Hayashi
3. Nonbrowning GM apple cleared for market - Emily Waltz, Nature Biotechnology
4. Why Do Avocados Turn Brown? – The Chemistry of Avocados - Compound Chemistry
5. Browning Inhibition in Fresh-cut ‘Fuji’ Apple Slices by Natural Anti-browning Agents
6. Inhibition of Apple-Slice Browning by 4-Hexylresorcinol - Yaguang LuoGustavo and Barbosa-Cánovas
7. Department Of Agriculture Approves First Genetically Modified Apple, Which Resists Turning Brown - Britt E. Erickson, Chemical & Engineering News

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