Why the brinjal turns to violet while cutting?

hi

Why the brinjal turns to violet while cutting?
When fruits and vegetables such as apple, banana, potato

and brinjal are cut, there is a development of brown colour on

the surface due to action of enzymes.

This is known as enzymatic browning. When the tissue

is injured or cut and the cut surface is exposed to air, phenol

oxidise enzymes are released at the surface.

These act with the polyphenols present in the fruits and vegetables and oxidises them to orthoquinones, which gives the brown colour to cut tissues.
Reply:brinjal contains Mg+2 ions in it... so wen it is cut into pieces... 'Mg' ions react with moisture n gives violet colour....
Reply:'cause it's iron rich; like apple discolouration.



bye
Reply:just because it in violet colour outside. ha ha ha
Reply:It's already violet on the outside.

inside is white.

however if you want to change it from white to green, boil it in hot water for 10 minutes.



goes good with mozzarella cheese and spaghetti.

yum yum.

american football shoes