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(B) When fruits and vegetables are cut,the phenolic compounds (such as tannic acid) present in the plant cells are exposed to oxygen in the air.In the

Vedclass · Accepted Answer

Oxidation of tannic acid in the presence of trace of iron from the knife makes it dark

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(B) When fruits and vegetables are cut,the phenolic compounds (such as tannic acid) present in the plant cells are exposed to oxygen in the air.In the presence of iron ions (often transferred from the metal knife) and the enzyme polyphenol oxidase,these compounds undergo oxidation.This oxidation process leads to the formation of dark-colored pigments known as melanins,which cause the cut surface to turn brown or dark.

Column $I$	Column $II$
$(A)$ Chlorine	$(i)$ Outer surface of aerial parts of plants
$(B)$ $DHAP$	$(ii)$ Structural component of plant cell wall
$(C)$ Cellulose	$(iii)$ Osmoregulation in blood
$(D)$ Crotonic acid	$(iv)$ Phosphorylated ketotriose
$(E)$ Wax	$(v)$ Unsaturated fatty acid

Column-$I$ (Polymer)	Column-$II$ (Bond Name)
$P$. Polysaccharide	$I$. Ester bond
$Q$. Protein	$II$. Peptide bond
$R$. Polynucleotide	$III$. Glycosidic bond
$S$. Triglyceride	$IV$. Phosphodiester bond

Cut surfaces of fruit and vegetables often become dark because

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