Chemistry For Your Life Why do apples turn brown when we cut them?
Jul 11, 2024
Curious about why apples turn brown when cut? Dive into the fascinating biochemical processes behind this phenomenon, including the role of the enzyme polyphenol oxidase. Discover if the browning changes the taste and explore the development of genetically modified apples that resist this reaction. The hosts also share nostalgic memories linked to apples and reflect on the importance of clean drinking water while incorporating fun insights about technology and personal connections. It's a delightful blend of science and sentiment!
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Why Apples Turn Brown
- Apples turn brown because damaged cells release an enzyme activated by oxygen that oxidizes polyphenols into quinones.
- These quinones polymerize to form a brown protective layer that defends the fruit from bacteria.
Brown Melanin Protects Apples
- The brown polymers formed on cut apples are melanin, which protect the fruit without significantly changing flavor or making it unsafe.
- This browning is a natural defense, not a sign that the apple went bad.
Jam’s Brown Apple Memory
- Jam Robinson once left a bitten apple on his dad's desk, which browned by the next day.
- His grandmother reassured him it was still fine to eat despite the brown color.