Apple color changes after cutting
Chemical change: unexpected color change it turns brown when exposed to air
When an apple is cut, the flesh of the apple is exposed to oxygen in the air. This exposure to oxygen can cause a chemical reaction in the apple’s flesh, which leads to a process called oxidation.
During oxidation, enzymes in the apple’s flesh interact with oxygen to produce melanin and other pigments. These pigments can change the color of the apple, making it appear brownish or yellowish. This process of color changing is often referred to as “browning,” and it is a natural response to the apple being exposed to air.
The rate at which an apple browns can vary due to several factors such as the apple’s ripeness, temperature and moisture conditions. Adding citric acid to the cut apple may help slow down the browning process by inhibiting the function of the enzymes that cause the browning.
Once an apple has started to brown, it does not necessarily mean that it is no longer safe to eat. However, the texture and flavor of the apple may be affected. To prevent this, you can try coating the cut apple with a bit of lemon juice before wrapping it in plastic wrap or storing it in an airtight container in the refrigerator. This will help prevent further oxidation and prolong the apple’s freshness.
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