Enzymatic browning of an apple happens due to the chemical reaction with:

Carbon dioxide

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Oxygen

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Nitrogen

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Water vapour

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Solution

The correct option is B Oxygen
When an apple is cut into slides and is exposed to the air, the plant tissues react with oxygen. A number of biochemical reactions lead to the production of a brown-colored pigment called melanin. This results in the brown appearance of sliced apple when kept open at ambient conditions for a long time.

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