What type of apple browns the fastest

They turn brown. When apples are bitten into of cut and left out, why do the brown? Apples brown because of the oxogen in the air mixing with polyphenol oxidase, the enzymes. When this happens the apple oxogenizes and turns brown. The reason they turn brown is because the oxogen, the enzymes, and the iron in the apple and in the air mix and it damages the cells.

Oxygyn rots the apple and ruins the food. Putting salt prevents the apple from turning brown. Apples turn brown in the air because they oxidise in the air.

Apples turn brown because an enzyme in the apple called pholyphenol or tyrosinase reacts with oxygen and phenols containing iron whithin the apple, which basically forms a sort of rust on the surface.

They turn brown and look nasty. Lemon juice prevents the avocado from turning brown like apples turn brown. With some apples this only takes minutes. This is a chemical reaction that happens with all apples. Apples go brown in the presence of oxygen. Boiling means that the apple doesn't come in contact with oxygen. The lemon juice keeps the apple from oxidizing.

I've never heard of that being the case. Oxidation causes apples to turn brown. The browning you see is a result of the polyphenol oxidase PPO enzymes oxidizing.

Try to use them before they begin getting brown spots. And frankly, you can still eat them and bake with them -- just cut away the brown spots. But I wouldn't Squeeze lemon juice on the apples and they will not turn brown if sliced before using a day or so later. Log in. Storage of Fruits and Vegetables. Study now. See Answer. Eventually I will be talking about melanin in skin, but melanin in apples is so much easier to show, and kids will be intrigued I hope!

So, because it's a quick demo, I will have the apples at room temperature, and cut them only once. I have no time to have 30 kids cut apples into many pieces, so it will all be chopchop in half, and one half will get lemon juice and the other half won't. I know it will be browner if I cut it more, but there is no time! Response by poster: That's two votes for Macintoshes so far. I guess I'll put those on the grocery list for Tuesday and try it again with those and some others.

Best answer: Older apples brown faster. If they don't feel super-hard, they're older. Browning A different kind of phenolic compound is responsible for the discolouration of fruits and vegetables when the tissue is cut or bruised.

We are all familiar with the way apples, bananas, pears, eggplants, avocados and raw potatoes turn brwon when they are sliced or bitten into. This discoloration is the work of an enzyme konwn as polyphenoloxidase which oxidises phenolic compounds in the tissue and causes them to condense into brown or grey polymers.

A similar kind of enzyme acting on a similar kind of compound is responsible for the browning of humans in the sun. Polyphenoloxidase is also present in mushrooms, apricots, pears, cherries, peaches and dates but it is missing from citrus fruits, melons and tomatoes. These fruits will eventually turn brown simply by the action of oxygen in the air, but the chemical reactions are much slower without polyphenoloxidase and it takes days for their color to change.

In intact tissues, the enzyme and the phenolic compounds are segregated but when the cells are disrupted they come into contact with each other and react to form the dark pigments. Here's the good bit. Enzymatic browning can be discouraged by several means. Chilling the bood below about 40F 4C will slow the enzyme down. Even better, boiling temperatures will destroy it, but this means cooking and so altering the flavor and texture of the fruit or vegetable. Chroide ions inihibit the enzyme, so that salt solutions will retard discolouration but again at the cost of flavour.

Immersing hte cut pieces in cold water limits the enzyme's access to oxygen adn slows browning somewhat. VArious sulphur compounds combine iwht the phenolic substances and block their reaction with the enzyme, they are often applied commercially to dried fruit. The single handiest method is the old standby, lemon juice. That afternoon your child comes home from school and there in the lunch pail is the uneaten sliced apple, all brown and mushy.

When asked when he or she didn't eat it, you child says "It looked brown and gross! When you slice an apple the cut cells of the apple are exposed to oxygen in the air. Enzymes, called polyphenol oxidase PPO , in the apple's chloroplast cells react to this apparent injury by converting some naturally occurring phenolic compounds into another type of compound called o-quinones. Then these colorless o-quinones react with other naturally occurring compounds in the apple to create the brown-colored secondary compounds.

While most plant tissues contain PPO, the level of PPO and the phenolic compounds, varies between varieties of fruits. This is why some varieties like Granny Smith brown less and les quickly than others, like Red Delicious.