In the case of apples and potatoes, brownishness occurs when you peel the skin.
Why is this like that?
What changes do the nutrients and things like that change when you change your hair color?
And how can I prevent browning?
830 2016-05-13 Lady
After peeling the skin, apples or potatoes are oxidized by the reaction with oxygen and turned brown.
This is because the phenol compounds in fruits and vegetables are oxidized by an enzyme called polyphenol oxidase in the fruit, which turns into a brown substance called melanin.
There is no particular change in nutrients, so you can eat it.
To prevent browning,
1. Prevent oxidation by blocking oxygen.
2. Prevent oxygen-activated oxidase activity.
There are two types.
Spraying sugar or salt water creates a film, reducing contact with the air, which can prevent browning to some extent.
Alternatively, enzymes become active at warm temperatures and pH 5.0-7.0, between weak and neutral.
So if you put it in the refrigerator or sprinkle it with vinegar or baking powder, it can also slow down the browning rate.
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