Polyphenol-Oxidase

Polyphenol-Oxidase is an enzyme found in many fruits and vegetables, such as apples and potatoes. It triggers a chemical reaction when the plant tissue is damaged, converting polyphenols into dark-colored compounds called melanins. This process causes browning on cut or bruised produce, which is a natural defense mechanism to prevent spoilage. While browning may affect the appearance and sometimes flavor, it is generally harmless. Understanding this enzyme helps in managing food quality, such as using lemon juice to slow browning or selecting varieties less prone to enzyme activity.