Why Do Apples Turn Brown?

The video explains why apples turn brown when cut or damaged, focusing on the role of the enzyme polyphenol oxidase (PPO) which oxidizes phenols, leading to melanin production. This process is a natural immune response in plants to protect against infection. The browning is similar to the oxidation process that gives flavor to foods like cocoa and coffee.

Explain the role of polyphenol oxidase (PPO) in the browning of fruits.

How does melanin production in plants differ from melanin production in humans?

Describe the immune response of an apple when it is damaged.

What happens to an apple when it is cut and left exposed to air?

What is the significance of the brown color in fruits and vegetables?