Solution:

Browning in apples and potatoes involves an enzyme called polyphenol oxidase, also known as tyrosinase.

The browning reaction results from the oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase (PPO), which is common in plant tissues.

Once you cut the fruit, you open up some of the cells. The enzyme then has access to oxygen in the air and it does its thing, turning the fruit brown. This is the same thing that causes brown spots in apples.

Polyphenols derived from apples have powerful effects on preventing and even reversing the effects of oxidation, inflammation, and glycation. Apple skins contain a unique polyphenol, phloridzin, that has powerful, multi-targeted effects that mitigate damage caused by high blood sugar.