Describe Chemical changes in fruits and vegetables
The detailed chemical changes that occur when fruits and vegetables are boiled in water or steamed, canned, dried or frozen, are still for the most part unknown. However, certain fruits and vegetables like apples, peaches, potato etc. turn brown when cut and exposed to air. This is a result of numerous enzymatic reactions that occur in fruit and vegetables on processing. These reactions may result in changes in the appearance, texture, flavour and colour of the fruits and vegetables.