What is “browning” and how does it happen in fruit?Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get the original essay Enzymatic browning occurs in fruits and vegetables as a result of bruising, peeling, or cutting. Exposed flesh may turn yellowish brown or even black, this pigment change can occur quite quickly and is not attractive to consumers. Fruit browning is caused by the oxidation of natural phenolic compounds by enzymes that would not normally be directly exposed to oxygen. The enzyme-oxidized flesh then produces a color change due to quinone compounds (Brown & Hall, 2008). A 2018 study (Deng, Yang, Capanoglu, Cao & Xiao, 2018) showed that atmospheres with low O2 pressure had less enzymatic browning than those with higher O2 environments. This indicates that the presence of oxygen, along with the enzyme, is a key factor in browning. Fruit browning is caused by an imbalance of oxidative and reductive processes due to exposure of oxygen to open wounds. Is there a difference in browning between sliced ​​and quartered pieces of fruit and why? There is a difference between quartered and sliced ​​pieces of fruit. . Wedge samples would have a lower surface-to-volume ratio than fruit slices. That said, although they are different cuts, the results show very similar trends. Most sections became duller after the 120 minutes and their coloring was more yellow than that of the 0 minute control. Is there a difference between apples, ripe bananas and unripe bananas and why? Ripe bananas contain about 1% starch, but when they are overripe they contain none, they are unripe. bananas have a higher percentage of starch because it has not yet been transformed into sugars. Make unripe bananas very starchy and not sweet (Marriott, Robinson & Karikari, 1981). Apples are not entirely made of starch, however; the carbohydrates that make up apples create rigid structures that help maintain the shape of the fruit, water moves in and out of the apple's cells and gives it a juicy texture (Quadram Institute, 2018). Does citric acid affect browning and why? Keep in mind: this is just a sample. Get a personalized article from our expert writers now. Get a Personalized Trial In Table 1, citric acid had an effect on the products, but not all in the same way. The apple pieces were both quite similar in brightness compared to the original control readings, they became slightly darker with a more yellowish appearance. Even though both samples of apples did this, the apples with citric acid showed less change than the apples that had nothing applied. The citric acid present in the ripe and unripe banana wedges appeared to have been much worse than without acid in terms of brightness and darkness. As noted previously in question 1, browning occurs when natural phenolic compounds are oxidized by enzymes that would not normally be directly exposed to oxygen, making enzymes a critical role in browning. If the environment were to change the pH to such an extent that the enzyme would no longer be able to tolerate/function, meaning the citric acid is at a low enough concentration that there would be a loss of activity enzymatic (McCORD & Kilara, 1983).