Why Do Fruits and Vegetables Brown?

We all know what it’s like when you leave your apple slices out a little too long. Your once crispy, juicy white apple has turned a sad shade of brown. Rest assured, the brown apple is perfectly safe to eat, but have you ever wondered why certain fruits and vegetables brown after cutting them and what you can do to prevent it? Turns out there’s a whole lot of science going on behind the scenes. From enzymes to pigments and everything in between, there are many pieces to this puzzle that we wanted to find out about.

Here’s an infographic that breaks it down:



The image “Pears-Fruit-Long-Cut_15889-480×360” by Emilian Robert Vicol is licensed under CC BY 2.0.