Homework Answers
The freshly cut fruits turn brown due to the activity of enzyme polyphenol oxidase.
When the fruits are cut, the cells get damaged due to which this enzyme (polyphenol oxidase) is released, this enzyme form brown pigment by the oxidation of phenols into quinones which polymerizes to form the brown pigment (this reaction requires oxygen).
The low pH (pH of 3) inhibit the activity of enzyme polyphenol oxidase by protonating the side chain of amino acids at the active site, due to which enzymatic activity is decreased or totally lost, and the brown pigment is not formed.
The ascorbic acid present in the lemon juice react with oxygen atom which is required for the activity of polyphenol oxidase. In this way ascorbic acid inhibit polyphenol oxidase, preventing the browning of fruits.
Thus by lowering the pH and reacting with oxygen, lemon juice inhibits the activity of polyphenol oxidase thus preventing the browning of fruits.
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