Charles Ezekiel R.

Sanchez 10 – 20 - 2021
V – Valerio Bernardo

Discoloration of the fruits and vegetables is observed – color brown or darkening of the flesh.

The moment I cut the fruits and vegetables there is a physical change. However, there is also a chemical
change because the flesh of the fruits and vegetables are exposed to oxygen causing them to change in color
(brown or darkening of the flesh).

Discoloration is observed. The sliced fruits and vegetables turned into brown.

It is because the sliced fruits and vegetables are exposed to oxygen.

Oxidation occurs when fruits and vegetables are cut and exposed to the air. When you cut into a
fruit or vegetable, the cells are severed, causing them to release enzymes, and be exposed to the
outside air. Oxidation causes discoloration–usually a browning or darkening of the flesh–of fruits
and vegetables.