In everyday life, you must have seen that many fruits and vegetables like potato, apple, brinjal start changing colors. As long as they live in the open, their color becomes darker. There is a common perception in the minds of people behind this that due to the iron found in fruits or vegetables, their color starts turning brown, which is absolutely wrong.
If you look at this notion, then after the pomegranate cut, it should turn black, in which a good number of iron is found. But this does not happen. So what is the reason for chopped fruits and vegetables being brown. Let’s know ..
It is certain that the reason for the brown after cutting fruits and vegetables is not the reason for them. Actually, there is a Cphical action behind it, so that their color starts to darker after the cut. The name of this action is Enzymatic Browning. In which a reaction begins due to the fruit’s exposure to the air. Due to which the color of fruits and vegetables starts darker.
What is Enzymatic Browning?
Enzymeic browning is an oxidation reaction that occurs in some foods, most fruits and vegetables, causing them to become brown. Indeed, there is oxygen in the air and fruits are found in cells, phenols and enzymes are found in the air and when they come in contact with oxygen in the air, there is a reaction, it converts phenolis phenol into melanin, whose color is brown.
Due to this, the color of fruits and vegetables starts turning brown. This process is called enzymetic browning. Please tell that melanin is a pigment, the same pigment is responsible for the color of human hair, skin and eyes.
Measures to prevent browning
- Keep in water: This activity can be stopped by cutting vegetables in water. However, it cannot be used for fruits. By doing this, the fruits will look tasteless. But this remedy is used in every house for potatoes.
- Close in the box immediately: This process can also be stopped by cutting it into a box. But there is little brownness in it. Because the air is everywhere and the compartment also has some wind, which leads to a reaction.
- Wrap in aluminum foil: Fruits and vegetables can also be prevented to some extent by wrapping aluminum foil. But even more than this, it is not possible to stop this action and it can also be expensive.
- Use of lemon or vinegar: Lemon or vinegar obstructs enzymatic browning, which does not lead to this action. However, it affects the taste of both fruits and vegetables, so it cannot be used usually.