What are the chemicals involved in enzymatic browning of apples, and especially apple juice?





I am doing my IB extended essay on enzymatic browning of apples. my research question is to investigate how pH affects the browning process.



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2 Responses to “What are the chemicals involved in enzymatic browning of apples, and especially apple juice?”

  1. lawine says:

    “The browning reaction results from the oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase (PPO), which is common in plant tissues. Once you cut the fruit, you open up some of the cells. The enzyme then has access to oxygen in the air and it does its thing, turning the fruit brown. This is the same thing that causes brown spots in apples when you drop them.The easiest way to prevent browning is to put the sliced apples in water so that the enzyme does not have access to oxygen. You can also heat the apples to denature the enzyme.”

  2. upboulevard says:

    This is just my topic! :) The browning is between phenolic compounds and an enzyme callled polyphenoloxidase or PPO enzyme as it is known in the food industry. pH alone will not mitigate browning, you need to use a reducing agent like Ascorbic acid or Sulfur Dioxide.I worked with one of the world’s leading authorities on this 25 years ago at Oregon State University, in Corvallis, Oregon.His name is Dr. Morris Montgomery. You can get a lot of information his work, by calling the Department of Food Science and Technology, Oregon State University, Corvallis, Oregon. I would recommend speaking to Dr. Scanlan, as he is one of the old timers around who can give you info on Dr. Montgomery’s work.You might also want to call some apple processors, like TreeTop in Selah, Washington, tell them that you are working on a school paper and would their R’D department help you out? Hope this gives you some leads.PS – Check the Journey of Food Science and Technology, at the Institute of Food Technologists on line, [external link] , Oregon State University is on line, and the food science department has a good website :) Good luck