Stopping Fruit from Turning Brown

Enzymes, Oxygen, Vitamin C, and Cell tissue have a very important part when it comes to fruit browning. An enzyme is a molecule a protein one. It is a biological catalyst. Oxygen is very important because every living thing needs it to survive. Vitamin C is a nutrient, that helps the body, and to have fruit stay fresh. Cell Tissue is a multicellular tissue and the tissues are organized groups that work together to fulfill a specific job. Enzymes, Oxygen, Vitamin C, and Cell Tissue have different functions to fulfill the process or the stopping of fruit browning.

Enzymes are a very important molecule in living things, which include fruit. Enzymes have three characteristics. One they Increase rate of a reaction. Two, react with only one reactant, which is called a substrate to make products. Three, they go from a low activity state to a high activity, and the other way. If missing or there is a malfunctioning enzyme in your system it will not have a good outcome.

Enzymes are found in every living thing. They break down foods. Enzymes are needed for all functions in living thing. Enzymes break down proteins. So when they break down a protein that’s when the fruit start browning because their protection is being brought down. People cannot see enzymes to the naked eye, but they can with a microscope.

Enzymatic browning is a chemical process, it happens in fruits

and vegetables. This happens by the enzyme phenol oxidase. This results in brown pigments in the fruit. It happens right in front of people, for example over a week an apple will start getting soft, and brown spots will appear.

Polyphenols are main factor in enzymatic browning. They are components for the browning enzymes phenolic Compounds are responsible for the color, and taste of many fruits. Polyphenols are separated into many categories. Anthocyan is the category for fruits. People can prevent enzymatic browning by blanching, refrigerating, freezing, dehydration and using vitamins.

To determine the enzymes job use the arrangement of the amino acids. Enzymes have its own structure that makes its function. The appearance of the active site has to do with the structure of the enzyme. The active site makes the shape of the biological substrate that needs transformation. The structure fits like a key in a lock that is how the enzymes determine their job. The substances with the right shape will be transformed.