1. The Science behind Fruit and Vegetables

2. Enzymes
Enzymes are biological catalysts made from proteins. Their job is to speed up chemical reactions without getting destroyed themselves.

3. Enzymic Browning and oxidation
If you fall over and graze your knees – your body makes a scab to stop the bleeding and prevent infection

4. Enzymic Browning and oxidation
Similarly if you cut an apple and the flesh is exposed to oxygen (Oxidation) the enzymes make the flesh brown and shrivelled (enzymic browning)
This is the apple’s way of sealing the wound – just like a scab.

5. Enzymic Browning and oxidation
Lots of other fruits and vegetables also turn brown when cut. These include bananas, pears and even potatoes.