Cut Apple turns brown but does not do so if dipped in ascorbic acid solution due to

Solution(By Examveda Team)

Cut Apple turns brown but does not do so if dipped in an ascorbic acid solution due to the inactivation of polyphenol oxidase.
When oxygen is present in cells, polyphenol oxidase enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colourless precursors to brown-coloured secondary products.
Ascorbic acid reacts with oxygen before it reacts with polyphenol oxidase, as the oxygen of air reacts with polyphenol oxidase causing the browning of cut apples.