Each and every organism is made of cells; let it be a cat,
dog, trees and even fruits. Each cell has thousands of enzymes that catalyze
various cellular reactions. The actual mechanism of browning of apples is based
on the action of enzymes.
Cells in apple and potatoes have an enzyme known as
polyphenol oxidase or tyrosinase. They also have an amino acid called tyrosine.
When an apple is cut the tyrosine present in its cells is exposed to
atmospheric oxygen and it oxidizes to dark coloured substance called melanin,
and this process is catalysed by tyrosinase. This makes a cut apple turn dark.
To prevent this
sliced apples and potatoes should be kept in water so that tyrosine do not
react with oxygen and turn the apple dark.
The best way to preserve apples is to keep the cut pieces in a carbonated drink. Confused....... think over and comment your answers.
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