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How to keep avocados from turning brown
Description
Discover the chemical processes that cause avocados to brown when exposed to oxygen, and explore the scientifically proven methods for delaying this reaction. We will examine the role of the enzyme polyphenol oxidase and learn how the use of acids, oils, or airtight seals can keep the fruit green and fresh for longer.
Original title
איך מונעים מאבוקדו להשחיר?
גלו את התהליכים הכימיים שגורמים לאבוקדו להשחיר במגע עם החמצן שבאוויר ואת השיטות המדעיות היעילות לעיכוב התהליך. נלמד על תפקיד האנזים פוליפנול אוקסידאז וכיצד שימוש בחומצה, שמן או איטום יכולים לשמור על הפרי ירוק ורענן לאורך זמן.
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