Why do some apples turn brown faster than others after cutting?

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Solution

When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products.
Enzyme action can be enhanced or can occur at faster rate by the effect of temeperature and the oxygen content.
With increase in temperature, reaction can occur at faster rate. Moreover, with greater oxygen content in air the reaction can be faster.

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