Why do apples turn brown? — Vitamin Kitchen · Fruits & Vegetables
Leo cut apple slices for a picnic. Half an hour later they have gone brown, and she wonders if they are ruined. Berry turns it into a kitchen experiment.
Your task
Make the best choice at each step of the apple experiment.
- Simply put, when you cut an apple you break open its cells. Natural substances inside them meet the oxygen in the air and react, which makes the cut surface brown. Avocados, bananas and pears do it too.
- Invented stories to learn from, not medical or diet advice. Every body and every family eats differently. For health or allergy questions, talk to a trusted adult or a health professional.
- Nothing about you or what you eat is collected.
Score
- Plant & food knowledge — You understood how this part of the plant world works.
- Caring for the planet — You chose what is kind to the garden and the planet.
- Safe & ask for help — You stayed safe and knew when to ask a trusted adult.
In real life
Food scientists call this enzymatic browning. Some apple varieties brown much more slowly than others, and cooks have used a squeeze of lemon to slow it for a very long time.
Vitamin Kitchen
Invented stories to learn from, not medical or dietary advice. Every body is different. Never eat wild plants, berries or mushrooms without a trusted adult. Allergies are a matter for adults and doctors: if you feel unwell after eating, tell an adult straight away. Nothing about you is collected; progress stays on this device.
Keep exploring
Other languages
Loading MyLeoNes™…