RHYS LEWIS & MINH TAN PHAM, AHS, DECD, UNISA / SCIENCE PHOTO LIBRARY RHYS LEWIS & MINH TAN PHAM, AHS, DECD, UNISA / SCIENCE PHOTO LIBRARY
Cut apple oxidising. Time-lapse footage of the cut surface of an apple turning browning. When an apple is cut, molecular oxygen (O2) from the air causes oxidation in the injured plant tissue. Polyphenol oxidase (PPO) enzymes in the apple's chloroplasts rapidly oxidise phenolic compounds (like o-diphenols) to o-quinones. O-quinones are the colourless precursors to brown-coloured secondary products. This time-lapse was filmed over a period of two hours.
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