Oxidation-Reduction-Reactions Are a Series of Thesis

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The o-quinones, themselves, are colorless, however they react with other phenolic compounds and can self-polymerize to form compounds which produce the brown color associated with apple oxidation (Nicolas et al.). This oxidation process forms a thin brown layer on the exposed surface of the apple.

The rate of browning in different apple types is dependent on both the concentration of polyphenol oxidase and polyphenols within the apple (Nicolas et al.). Decreased levels of either component within the oxidation reaction can slow the browning process. Apples which exhibit slow browning are often specifically chosen by farmers and the food industry, leading to a genetic selection of fruits with lower or less active polyphenol oxidase and polyphenols (Nicolas et al.). The activity of polyphenol oxidase can also be perturbed by thermal denaturation via heating or by coating the exposed apple with ascorbic acid, thus lowering the pH (Nicolas et al.). Ascorbic acid is also an effective antioxidant, which may slow the oxidation reaction (Nicolas et al.

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). The enzymatic oxidation can similarly be slowed by placing the apple within a colder environment.

Limiting the exposure of the apple to oxygen will also slow oxidation. Preventing diffusion of oxygen to the sliced or punctured apple will consequently limit the presence of oxidizing agent needed to generate the modified and polymerized o-quinones (Nicolas et al.). Placing a cut apple within an anoxic environment or within water will prevent oxygen from gaining rapid access and will thus slow the reaction (Nicolas et al.). Coating the apple with honey or syrup may accomplish a similar effect (Nicolas et al.).

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