I love to eat fruit, especially apples. Sometimes I have apple cores sitting out after I eat some. Why do the apple cores change color so quickly?
The apple core changes color due to oxidation, which is a chemical reaction with the air that causes the fruit to turn brown. This reaction is sped up by enzymes in the apple that break down certain compounds and create brown pigments.
What chemical compounds can be found in these enzymes? Do they occur anywhere else in nature? Is is possible to isolate and harvest these enzymes at home?
The enzyme that causes browning in apples is called polyphenol oxidase (PPO). PPO is also found in many other fruits and vegetables. Isolating and harvesting PPO at home would likely be difficult as it requires laboratory equipment and expertise in enzyme extraction and purification.