The cut surface of a Brinjal which has been exposed to air turns brown due to?

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. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetable brown.

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Updated on: 10-Oct-2022

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