Why Does an Apple Turn Brown When Cut?
The reason is that when you cut an apple, the exposure to the air of the inside of the apple causes a chemical change to take place, due to the effect the oxygen in the air has on what is scientifically known as the enzymes in the apple, or what are commonly called the “ferments.” When the peel is unbroken it protects the inside of the apple against this action by the oxygen. The brown color happens to be due to the chemical action. The action is similar to the action of the air on wet or damp iron or steel, in which case we call it rust.