Fruits and vegetables discolor when bruised or cut due to ______________.

Discoloration of fruits and vegetables when they are bruised or cut is primarily due to enzymatic browning. This process occurs when the tissue of the fruit or vegetable is damaged, allowing the enzyme polyphenol oxidase (PPO) to interact with oxygen in the air. This reaction leads to the production of brown pigments, specifically melanin, which results in the browning observed on the cut surfaces.

Enzymatic browning is a natural response to injury that helps plants to reduce further damage and protect themselves from pathogens. While there are several factors that can affect the color of fruits and vegetables, such as the presence of certain chemicals or physical conditions, it is the action of these enzymes that significantly contributes to the immediate visual changes seen after cutting or bruising.

In contrast, caramelization refers to the browning of sugar when heated, sulfiting involves the addition of sulfur compounds to prevent browning and deterioration, and dehydration refers to the removal of moisture which can also impact texture and color but does not specifically cause the browning reaction associated with bruised produce. Understanding the role of enzymatic browning is crucial for food scientists and those involved in food preservation and storage strategies.