Tag: Apple browning

Over 8,000 years of domestication have resulted in apple varieties with a wide array of fascinating traits, one of the most surprising being red-hued flesh. So, what causes the inside of an apple to turn red? The answer is a combination of genetics, natural plant pigments called anthocyanins, and environmental factors like temperature and sunlight.

The enzymatic browning that happens when an apple is cut is a common phenomenon that causes concern. This article answers the question: can we eat apples after cutting without worrying about safety?

According to agricultural research, internal apple browning can be caused by several physiological factors, including calcium deficiencies and improper storage conditions. In this comprehensive guide, we'll explore the common reasons for brown spots inside apples and what you need to know about their safety and flavor.

When an apple is cut and left exposed to air, the most noticeable chemical reaction begins almost immediately. This familiar discoloration is the work of polyphenol oxidase, but this is not the only enzyme present in apples; other enzymes are at work influencing everything from sweetness to texture.