Why do cut vegetables take up a brown colouration when exposed in air?

Dear User,
Vegetables and fruits contain an enzyme polyphenol oxidase in the cells which get exposed to air when fruits and vegetables are cut and left open. On exposure to air, an oxidation reaction takes place which turns the fruits and vegetables brown.
When fruits that contain large amount of iron eg. apple are cut and left open, then the iron present in them is oxidised to iron oxide by the atmospheric oxygen which turns the fruit brown. 
4Fe + 3O2  2Fe2O3                     (brown colour)

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