שאלה | how does tissue browning develop during cold storage

how does tissue browning develop during cold storage

		Membranes are damaged due to chilling injury, allowing interaction between the enzyme PPO (polyphenol oxidase) with phenol molecules and brown polyphenol molecules are produced
		Chilling injury effects the order of lipids in the membrane leading to brown spots on the fruit peel
		Enzymes activity is reduced by the low temperature resulting in cell death and browning of the fruit tissue
		Freezing injury enhance the browning of the tissue by oxidation of lipids and proteins