Cut apples. Apple on the left was cut immediately before the image was taken. Apple on the right was cut and then left exposed to the air for several days. The brownish colour results from oxidation of phenolic compounds in the fruit under the action of polyphenol oxidase (PPO) enzymes. | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Giphotostock |
Bildgröße: | 5167 px × 3441 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |