Why do apples turn brown when we cut them?

#035 Rebroadcast
Do you like apples? Ever wonder why they turn brown when you cut them? This week, Melissa and Jam explore this very question. What's going on in these apples? Where does the brown come from? Is it a good or bad thing? Does it taste different? Is the brown actually apple tears from the pain of being cut? And how do you like them apples?
 
References from this episode

Science Experiment: The Brown Apple Project - 4-H
Purification and Characterization of Polyphenol Oxidase from Banana (Musa sapientum L.) Pulp - Chang-Peng YangShuji FujitaMD AshrafuzzamanNaoko NakamuraNobuyuki Hayashi
Nonbrowning GM apple cleared for market - Emily Waltz, Nature Biotechnology
Why Do Avocados Turn Brown? – The Chemistry of Avocados - Compound Chemistry
Browning Inhibition in Fresh-cut ‘Fuji’ Apple Slices by Natural Anti-browning Agents
Inhibition of Apple-Slice Browning by 4-Hexylresorcinol - Yaguang LuoGustavo and Barbosa-Cánovas
Department Of Agriculture Approves First Genetically Modified Apple, Which Resists Turning Brown - Britt E. Erickson, Chemical & Engineering News


Find us on Instagram, Twitter, and Facebook @ChemForYourLife.
Email us at chemforyourlife@gmail.com
And check out our chill, simple little website at https://chemforyourlife.transistor.fm/
Thanks to our monthly supporters

Ciara Linville
J0HNTR0Y
Jeannette Napoleon
Cullyn R
Erica Bee
Elizabeth P
Sarah Moar
Rachel Reina
Letila
Katrina Barnum-Huckins
Suzanne Phillips
Nelly Silva
Venus Rebholz
Lyn Stubblefield
Jacob Taber
Brian Kimball
Emerson Woodhall
Kristina Gotfredsen
Timothy Parker
Steven Boyles
Chris Skupien
Chelsea B
Bri McAllister
Avishai Barnoy
Hunter Reardon


★ Support this podcast on Patreon ★
★ Buy cool chemistry merch! ★