Science Buddies: "Ask an Expert"

Do some other apples brown more quickly than others? Like with the sweetnes and the bitternes?

You received a few replies when you posted the same question as "oxidation of apples" a few days ago. Please scroll down the list of questions to find your original question.

Hi pete,

Here are some links to articles on apples browning. The first one gives a good explanation - it basically has to do with the activity of an enzyme called polyphenoloxidase (PPO). This enzyme catalyzes browning. Different apples have different concentrations of PPO so they brown at different rates.

http://216.239.51.104/search?q=cache:n3 ... ates&hl=en
http://science.howstuffworks.com/question168.htm
http://www.actahort.org/books/682/682_283.htm


You may also want to do a google search yourself using the terms "apple browning rates".

If you need more information please let us know.

Mary

Do a web search on the science of food and cooking.

Robert Reavis