AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.2.4, 3.4.1.2 · Paper 1
A change in colour caused when enzymes in damaged or cut fruit and vegetable tissue promote reactions involving oxygen, producing brown substances.
Revise: Preparation TechniquesEnzymes promote reactions that produce brown substances: this is enzymic browning.
- Revise: Fruit and Vegetable Properties
An enzyme-controlled oxidation reaction that produces brown pigments in damaged fruit or vegetable tissue exposed to oxygen.
- Revise: Signs of Food Spoilage