Question : When an apple is cut, it gets discoloured due to the presence of the enzyme:
Option 1: carbonic anhydrase
Option 2: nitrate reductase
Option 3: pyruvate kinase
Option 4: polyphenol oxidase
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Correct Answer: polyphenol oxidase
Solution : The correct option is polyphenol oxidase .
Discolouration of cut apples is primarily due to the presence of an enzyme called polyphenol oxidase (PPO). When an apple is cut or damaged, the enzyme comes into contact with oxygen in the air. This exposure to oxygen triggers a series of chemical reactions that result in the formation of brown pigments known as melanins . This process is often referred to as enzymatic browning .
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