Fruits and Vegetables That Contain High Levels of Polyphenol Oxidase
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4 min read
The familiar browning of a freshly sliced apple is caused by a chemical reaction involving the enzyme polyphenol oxidase (PPO). This process, known as enzymatic browning, is also active in numerous other fruits and vegetables, affecting their color, flavor, and texture. Understanding which fruits and vegetables contain a high level of polyphenol oxidase can help you better manage food preparation and preservation.
