A Few Questions About “browning” Of Fruits: Essay Example, 498 words GradesFixer
exit-popup-close

Haven't found the right essay?

Get an expert to write your essay!

exit-popup-print

Professional writers and researchers

exit-popup-quotes

Sources and citation are provided

exit-popup-clock

3 hour delivery

exit-popup-persone
close
This essay has been submitted by a student. This is not an example of the work written by professional essay writers.

A Few Questions About “browning” Of Fruits

Print Download now

Pssst… we can write an original essay just for you.

Any subject. Any type of essay.

We’ll even meet a 3-hour deadline.

Get your price

121 writers online

blank-ico
Download PDF

What is “browning” and how does it happen in fruits?

Enzymic browning occurs in fruits and vegetables from bruising, peeling or cutting. The flesh that is exposed can turn yellowy-brown, all the way to black, this pigment change can occur quite fast and is unappealing to consumers. Browning of fruits occurs due to naturally occuring phenolic compounds being oxidised by enzymes that would normally not directly be exposed to oxygen, the enzymically oxidised flesh then produces a change in colouration due to Quinone compounds (Brown & Hall, 2008). A study in 2018 (Deng, Yang, Capanoglu, Cao & Xiao, 2018) showed that atmospheres with low O2 pressures had less enzymic browning occur than those with higher O2 environments. This indicates that the presence of oxygen with the enzyme, are key factors of browning. Browning in fruits is due an imbalance of oxidative and reductive processes because of the exposure of oxygen to open wounds.

Is there a difference in browning between the slice and the wedge fruit pieces and why?

There is a difference between wedged and sliced pieces of fruit. The wedges samples would have a lower surface area to volume ratio compared to the slices of fruit. That being the case although they are different cuts, the results show very similar trends. Most cuts got duller after the 120 minutes and more yellow in colouration than the 0 minute control.

Is there a difference in between apples, ripe and unripe banana and why?

Ripe bananas contain around 1% starch but when over ripened they contain none, unripe bananas have a higher percentage of starch as it has not yet been converted into sugars. Making unripened bananas very starchy and not sweet (Marriott, Robinson & Karikari, 1981). Apples however are not completely composed of starch; the carbohydrates that compose apples create rigid structures that help retain the shape of the fruit, water goes in and out of cells of the apple and gives it a juicy texture (Quadram Institute, 2018).

Does Citric Acid affect the browning and explain why?

In table 1 citric acid did have an affect on the products, not all the same however. The apple pieces were both quite similar in terms of brightness when compared to the original control readings, it did get slightly darker with more of a yellowish appearance. Even though both apple samples did this, the citric acid apples showed less change than the apples that had nothing applied. The citric acid on both ripe and unripe banana wedges seemed to have been significantlly worse that without the acid in terms of lightness and darkness. As previously stated in question 1, browning occurs when to naturally occuring phenolic compounds being oxidised by enzymes that would normally not directly be exposed to oxygen, making enzymes an essential role in browning. If the environment was to change pH to where the enzyme would not be able to tolerate/ function, meaning that the citric acid is at a low enough concentration where there is loss of enzyme activity( McCORD& Kilara, 1983).

Remember: This is just a sample from a fellow student.

Your time is important. Let us write you an essay from scratch

100% plagiarism free

Sources and citations are provided

Cite this Essay

To export a reference to this article please select a referencing style below:

GradesFixer. (2019, Jun, 27) A Few Questions About “browning” Of Fruits. Retrived August 19, 2019, from https://gradesfixer.com/free-essay-examples/a-few-questions-about-browning-of-fruits/
"A Few Questions About “browning” Of Fruits." GradesFixer, 27 Jun. 2019, https://gradesfixer.com/free-essay-examples/a-few-questions-about-browning-of-fruits/. Accessed 19 August 2019.
GradesFixer. 2019. A Few Questions About “browning” Of Fruits., viewed 19 August 2019, <https://gradesfixer.com/free-essay-examples/a-few-questions-about-browning-of-fruits/>
GradesFixer. A Few Questions About “browning” Of Fruits. [Internet]. Jun 2019. [Accessed August 19, 2019]. Available from: https://gradesfixer.com/free-essay-examples/a-few-questions-about-browning-of-fruits/
close

Sorry, copying is not allowed on our website. If you’d like this or any other sample, we’ll happily email it to you.

By clicking “Send”, you agree to our Terms of service and Privacy statement. We will occasionally send you account related emails.

close

Thanks!

Your essay sample has been sent.

Want us to write one just for you? We can custom edit this essay into an original, 100% plagiarism free essay.

thanks-icon Order now
boy

Hi there!

Are you interested in getting a customized paper?

Check it out!
Having trouble finding the perfect essay? We’ve got you covered. Hire a writer

GradesFixer.com uses cookies. By continuing we’ll assume you board with our cookie policy.