what cause browing of the exposed of cut brinjal ?

Dear Student,

Answer to this question calls for understanding.

When brinjal is cut, there is a development of brown colour on the surface due to action of enzymes. When the tissue is cut, the cut surface is exposed to air phenol oxidase enzymes are released at the surface. These acts with the polyphenols present in the fruits and oxidises them to orthoquinones, which gives the brown colour to cut tissues.

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