Final answer:
When fruits like apple and banana are cut, they undergo a process called oxidation, which causes a color change due to a chemical reaction. This occurs because of the presence of certain compounds in the fruit's cells, which react with oxygen to form melanin-like pigments.
Step-by-step explanation:
When an apple, banana, or eggplant is cut and left aside, it undergoes a process known as oxidation. The enzyme called polyphenol oxidase, present in these fruits and vegetables, reacts with the oxygen in the air, resulting in a chemical reaction that leads to browning or color change.
This process occurs due to the presence of phenolic compounds in the fruit's cells, which are converted into melanin-like pigments. Examples include tyrosine, catechol, dopa, and quinines. When these compounds come into contact with oxygen, they undergo a series of reactions, resulting in the formation of melanin and a subsequent change in color.
To prevent or slow down this color change, some steps can be taken, including adding acidic substances like lemon juice or immersing the fruit in water to reduce exposure to oxygen.
Learn more about color change in fruits