What is the name of the process that causes cut fruit to turn brown when exposed to air?

Enzymatic browning is the process responsible for causing cut fruit to turn brown when it is exposed to air. This occurs primarily due to the reaction of polyphenol oxidase (PPO), an enzyme present in many fruits, with oxygen in the air. When the cells of the fruit are damaged (such as when they are cut), the enzyme comes into contact with phenolic compounds, leading to the formation of brown pigments called melanins. This is a natural biochemical response that can affect the appearance and sometimes the flavor of the fruit.

Oxidation refers to a more general chemical reaction where electrons are transferred between substances, often involving oxygen. While enzymatic browning is a type of oxidation, it specifically describes the enzymatic activity leading to browning in fruits.

Fermentation is a process involving the conversion of sugars into acids, gases, or alcohol, usually by microorganisms such as yeasts and bacteria. It is not related to the browning of cut fruit.

Caramelization is the oxidation of sugar, which results in a change of flavor and color, but it is not the process at play when fruit turns brown due to exposure to air. Therefore, the emphasis on enzymatic activity specifically distinguishes this browning from other forms of oxidation