Biology Forum › Molecular Biology › please HELP!!!!
Many cut fruit will brown quickly when exposed to air. This is caused by the naturally occuring enzyme polyphenoloxidase. If the freshly cut fruit is rubbed with lemon juice, the brown discoloration almost disappears. Why is this so??
Possibly because the citric acid inhibits/interferes with the enzyme? I’m not 100% sure, but that sounds right to me…
yeah, that’s right’ polyphenoloxidase doesn’t work well in acidic condition
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