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Brown apple?? not?
We have an apple, it has been cut and exposed to the air for over two hours it has yet to even show traces of turning brown.
Is this normal, can anyone explain why it hasn't gone brown??
The apple was from a local supermarket, nothing has been added, the knife is clean and I ate the apple, is my life in danger!?!
5 Answers
- Anonymous1 decade agoFavorite Answer
Apples contain an enzyme called polyphenol oxidase, but in certain varieties, "Golden Delicious" is one, this has been bred out because people don't want apples that go brown. It also means the fruit shows less signs of damage, so can stay on the shop shelf longer.
- 1 decade ago
Apple contains Vitamin C and minerals. Vit C prevents the oxidative process turning aplle to brown.
- 1 decade ago
apple's turn brown due to oxidation reactions similar to that of metal rusting.
Reasons for an apple not turning brown might be exposure to some manner of acid to the apple flesh, any amount of cooking, below average humidity (causes apple to desecate before it can oxidize), or little oxygen in the air
- jimmaresaLv 51 decade ago
Wow...that is unusual. Are you sure you did not sprinkle them with lemon juice? Could the knife you used have had something acidic on it?
Try another apple of the same variety and a different knife and see it it does the same.
Source(s): Experience in cooking a lot. - How do you think about the answers? You can sign in to vote the answer.
