Enzymatic browning

Enzymatic browning is a natural process that occurs when certain fruits and vegetables, like apples or potatoes, turn brown after being cut or damaged. This happens because an enzyme called polyphenol oxidase (PPO) reacts with compounds called phenolics in the presence of oxygen, producing brown pigments known as melanins. This reaction serves as a defense mechanism for plants against injury and pests but affects the appearance and sometimes the taste of food. To slow down browning, techniques like applying lemon juice, refrigeration, or cooking are often used, which reduce oxygen exposure or deactivate the enzymes involved.