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Browning in apples: Exploring the biochemical basis of an easily-observable phenotype.

Biochemistry and molecular biology education : a bimonthly publication of the International Union of Biochemistry and Molecular Biology - 1 Jan 2018

Deutch Charles E

Abstract excerpt

Many fruits and vegetables undergo browning when they are cut and the tissue is exposed to the air. This is due to the activity of the enzyme polyphenol oxidase (PPO, EC 1.14.18.1) with endogenous substrates. In this laboratory experiment, students prepare slices of different varieties of apples and assess the rate of browning. They make a simple extract of the apple tissue and measure the activity of PPO using...

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PMID: 28843018
DOI: 10.1002/bmb.21083

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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