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Question
Explain the following:
On cutting, some fruits and vegetables turn brown.
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Solution
- Cutting of fruits and vegetables damages the cells, resulting in the release of chemicals.
- Depending on the pH of fruits/vegetables, polyphenols are released.
- Due to the action of an enzyme, these polyphenols react with oxygen present in the air and get oxidized to form quinones.
- Quinones further undergo reactions including polymerization, which results in the formation of brown coloured products called tannins. Thus, on cutting, some fruits and vegetables turn brown.
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