Answer :
Final answer:
Enzymatic browning is the cause of darkening in fruits exposed to oxygen. The brown pigmentation is a result of the reaction between phenolic compounds and enzymes such as polyphenol oxidase.
Explanation:
The darkening of fruits exposed to oxygen is caused by the oxidation of certain compounds in the fruit. When fruits are cut or damaged, enzymes and other compounds come into contact with oxygen in the air, leading to a series of chemical reactions that result in the formation of brown pigmentation. This process is known as enzymatic browning. The brown pigmentation is mainly caused by the reaction between phenolic compounds and enzymes such as polyphenol oxidase.
