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Biology, 31.03.2020 03:00 queenkimm26

It is commonly know that freshly cut fruits turn a brownish color when exposed to the air for a number of minutes (see below). This is due to the action of the enzyme polyphenol oxidase. It is also well known that the formation of the brown color can be prevented or slowed by chilling the fruit, boiling it, or rubbing it with lemon juice (which contains ascorbic acid). Explain why each of these three methods work to slow down the browning process.

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