Question

Some fruits and vegetables turn brown when peeled because they contain the enzyme catecholase, which catalyzes an oxidation reaction that leads to browning when preparing fruit salads some cooks sprinkle sliced fruits with lemon juice to prevent discoloration explain how this works

Answer 1

Lemon juice prevents fruit browning by providing ascorbic acid, an antioxidant that reacts with oxygen before the browning enzyme, catecholase, can act.

Step-by-step explanation:

Fruits and vegetables like apples, pears, bananas, and potatoes contain an enzyme called catecholase, which causes them to turn brown upon exposure to air. This browning is a result of an oxidation reaction that occurs when the enzyme reacts with the oxygen in the air.

The browning can be prevented by sprinkling lemon juice on the sliced fruits because lemon juice is high in ascorbic acid (vitamin C), an antioxidant that slows down the oxidation process.

Ascorbic acid does this by being oxidized itself, thus protecting the fruit flesh from oxidation and maintaining its color and taste.