explain how soaking cut vegies in water prevents their browning
Cut fruits and vegetables turn brown by the oxidation process that occurs when the cut cells come in contact with air. The cut cells release some enzymes that react with oxygen in air and cause oxidation and result in browning of the cells. Some common enzymes are catechol oxidase and polyphenol oxidase (tyrosinase) etc.
When, the cut fruits and vegetables are soaked in water, these enzymes cannot react with air, thus does not cause oxidation and as a result browning is prevented.
When, the cut fruits and vegetables are soaked in water, these enzymes cannot react with air, thus does not cause oxidation and as a result browning is prevented.