What can enzymic browning in fruits and vegetables lead to?

Enzymic browning in fruits and vegetables primarily leads to discoloration as a result of the oxidation process. When fruits and vegetables are cut or damaged, the enzymes (such as polyphenol oxidase) come into contact with oxygen in the air. This reaction causes the production of brown pigments, typically melanins, which alter the visual appearance of the produce. The browning effect not only affects aesthetic appeal but can also be associated with a decline in quality over time.

While there are some processes and applications where browning can enhance flavor or contribute to texture, enzymic browning in raw fruits and vegetables is generally seen as undesirable in terms of product appearance. Furthermore, it often does not lead to increased shelf life; in fact, it can indicate spoilage and the degradation of quality, prompting a faster decline in freshness. Therefore, discoloration is the most relevant and straightforward consequence of enzymic browning.