solution of chemistry

. 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]. pears are the
most common fruit among [1] people, with an annual production of about 90 million
tons. 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
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.