Why do apples brown so fast? We dive into enzymatic browning: how broken cells unleash PPO on phenolics, forming ortho-quinones and melanin in a blink. Learn why lemon juice stops it, why some varieties stay white longer, and how this tiny plant battle hints at design and resilience. 

Note:  This podcast was AI-generated, and sometimes AI can make mistakes.  Please double-check any critical information.

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