manual of agriculture

pears are the most common fruit among [1] people, with an annual production of
about 90 million tons. However, if apples that have been shaved are kept in the air
without eating them in their daily lives, you can see that the color changes to
brown. This is because of the browning phenomenon, which occurs when polyphenolic
oxidase reacts with oxygen to oxidize the phenolic compound in apples to quinone,
and when quinone is re-polymerizeoxidase with oxygen [3]. A company called Okanegan
Specialty invented apples that do not have browning through the removal of the
polyphenolic oxidase gene from apples [4]. The results of these studies show that
PPO plays a major role in the browning of apples.
In reality, since genetic modification research cannot be conducted, an experiment
was conducted on a method of suppressing the reaction of PPO with oxygen.d, it
creates brown substances [2]. Apples that have undergone browning are visually and
olfactoryly against people, making them not only reluctant to eat but also causing
nutritional losses. Accordingly, we investigated the results of studies on how to
suppress the browning of apples, and there are studies showing that treating apples
with dry ice can suppress the browning phenomenon [3]. The researchers attributed
this to the saturation of apples with CO2 gas as dry ice sublimated into gas [3].