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 chain biochemical reactions known enzymatic browningwhen anappleis injured cut pieces plant tissue exposed tooxygen triggers anenzymeknown polyphenol oxidase oxidize polyphenols apples flesh

The Apple Is Slowly Roting Royalty-Free Stock Photo


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The apple is slowly roting. This unappetizing phenomenon is actually due to a chain of biochemical reactions known as “enzymatic browning.” When an apple is injured or cut into pieces, the plant tissue is exposed to oxygen. This triggers an enzyme known as polyphenol oxidase to oxidize polyphenols in the apple’s flesh.

An orange and a green apple. The fruit is rotating slowly on a white background
An orange and a green apple. The fruit is rotating slowly on a white background
An orange and a green apple. The fruit is rotating slowly on a white background
An orange and a green apple. The fruit is rotating slowly on a white background
An orange and a green apple. The fruit is rotating slowly on a white background

An orange and a green apple. The fruit is rotating slowly on a white background
An orange and a green apple. The fruit is rotating slowly on a white background

Snail walks very slowly . eating apple piece .
Apple orchards slowly turning into autumn colors

pork chops mid-grilling, apple sauce slowly caramelizing on top
pork chops mid-grilling, apple sauce slowly caramelizing on top

A macro shot of a classic apple pie slice, showcasing the golden, flaky crust and the tender,
A macro shot of a classic apple pie slice, showcasing the golden, flaky crust and the tender,
A macro shot of a classic apple pie slice, showcasing the golden, flaky crust and the tender,
An apple cinnamon muffin is elevated against a starry background, with melted icing slowly dripping down the sides