I wrote this for science and I was wondering if it was accurate? I got it from a couple different sites so I wasn't sure. Could someone read it over and check if it makes sense?
The second an apple is cut into, a reaction occurs between enzymes in the apple and oxygen and iron-containing phenols that are found in the fruit as well. The polyphenols and oxygen breaks the enzyme down. With this reaction, whole sets of chemicals are produced, one of which is colored. This reaction is called enzymatic browning and it is believed that it is a defense mechanism of the fruit, working to shield against pathogens and pests. Some of the chemicals created when this reaction occurs have been proven to contribute to warding off invading organisms.
How Can You Prevent or Slow the Process of Browning?
There are a few things one might do to curb the process of browning including cooking the fruit, reducing the pH on the surface of the apple by adding acids, reducing the amount of present oxygen or adding preservative chemicals. It might be surprising, but the kind of cutlery used to puncture the fruit also plays a factor in the reaction. Using a knife with some corrosion ca also increase the amount and rate of browning by adding more iron salts to the reaction.
The second an apple is cut into, a reaction occurs between enzymes in the apple and oxygen and iron-containing phenols that are found in the fruit as well. The polyphenols and oxygen breaks the enzyme down. With this reaction, whole sets of chemicals are produced, one of which is colored. This reaction is called enzymatic browning and it is believed that it is a defense mechanism of the fruit, working to shield against pathogens and pests. Some of the chemicals created when this reaction occurs have been proven to contribute to warding off invading organisms.
How Can You Prevent or Slow the Process of Browning?
There are a few things one might do to curb the process of browning including cooking the fruit, reducing the pH on the surface of the apple by adding acids, reducing the amount of present oxygen or adding preservative chemicals. It might be surprising, but the kind of cutlery used to puncture the fruit also plays a factor in the reaction. Using a knife with some corrosion ca also increase the amount and rate of browning by adding more iron salts to the reaction.