Enzymatic browning

Principle
When cut fruit or vegetables become brownly coloured within a short time, this colour change is known as "enzymatic browning". "Enzymatic browning" can be prevented by adding acid or reducing agent, as well as by excluding oxygen. Vinegar or lemon juice are old household remedies, which prevent the discolouration of fruit when it is preserved.

Learning objectives

• Principle of enzymatic browning

Benefits

• Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
• Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered