The reason for the following: a. Reduction in browning of potatoes peeled underwater. b. Potatoes that are sliced after boiling at 100 degrees Celsius. Introduction: The cells of potato have an enzyme called polyphenol oxidases, which catalyzes the oxidation of certain phenolic compounds that are present inside the vacuoles. When a potato is peeled or sliced, the knife essentially cuts through the cell walls and the vacuoles.

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Chapter 8.3, Problem 3R

Summary Introduction

To review:

The reason for the following:

a. Reduction in browning of potatoes peeled underwater.

b. Potatoes that are sliced after boiling at 100 degrees Celsius.

Introduction:

The cells of potato have an enzyme called polyphenol oxidases, which catalyzes the oxidation of certain phenolic compounds that are present inside the vacuoles. When a potato is peeled or sliced, the knife essentially cuts through the cell walls and the vacuoles.

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