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Apples: Difference between revisions
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Sliced apples turn brown with exposure to air due to the conversion of natural phenolic substances into melanin upon exposure to oxygen. Different cultivars differ in their propensity to brown after slicing. | Sliced apples turn brown with exposure to air due to the conversion of natural phenolic substances into melanin upon exposure to oxygen. Different cultivars differ in their propensity to brown after slicing. | ||
<gallery widths= | <gallery widths=300px heights=300px perrow=5> | ||
Image:Apples.jpg|A selection of apples at Borough Market | Image:Apples.jpg|A selection of apples at Borough Market | ||
Image:Apple peeler.jpg|A 'modern' apple peeler - London Science Museum | Image:Apple peeler.jpg|A 'modern' apple peeler - London Science Museum | ||