Can I eat it after the apple browned?

A. 1

Vegetable tissues such as apples, bananas, and tea potatoes often contain high levels of phenolic compounds such as catechin, catechol, gallic acid, and tyrosine, and usually these foods themselves contain "Polyphenol Oxydase," an enzyme that oxidizes the phenolic compound.
If you peel or scratch fresh fruit, there are no reports that this enzyme is secreted and reacts with oxygen to oxidize polyphenols to produce brown substances, but it's better to eat it before browning because it's not good enough.

Gentleman 9 years ago 0

OK

A. 2

You can simply eat the polyphenol oxidized and browned.
It's just that it doesn't taste good kk

Gentleman 9 years ago 0

OK