A cut apple turns brown when kept in air for some time. This is due to presence of

Ferrous ions

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Ferric ions

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Magnesium ions

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An enzyme action

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Solution

The correct option is D An enzyme action
When an apple is cut into pieces the plant tissue is exposed to oxygen. This triggers an enzyme known as polyphenol oxidase (PPO) to oxidize polyphenols in the apple's flesh. This results in new chemicals (o-quinones), which then react with amino acids to produce brown-colored melanins.
Therefore D is the correct option.

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