Question

When an apple is cut, oxygen comes in contact with the fruit’s inner tissue and browning occurs. One particular enzyme in the apple cells, polyphenol oxidase, begins breaking down the tissue. This process may be the plant’s way of keeping pests away from a cut or broken area. What could you do to stop this browning action?

Answer 1

Answer:not put in the oxygen or put lemon juice on it

Explanation: when it hits the air the Browning action so you dont put in the air or you put lemon juice on it .