Tag: Enzymatic oxidation

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.

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.