Why do my coconut pieces turn like green after a few days in the fridge?
They still taste good but not sure where the lime green look comes from
by Ok-Chocolate-3396
4 Comments
kevloid
probably the same kind of thing as cut potato changing color. it’s fine.
OGUncleDonkey
I didn’t know they did and now I have to know damn you
jykin
Oxidation. Source- I am a coconut Dr.
Tordek_Battlebeard
I work in food preservation, specifically cut fruit! What you’re seeing is enzymatic discoloration. When you cut a fruit or vegetable you break the cell walls, releasing polyphenol oxidase an enzyme that reacts with oxygen and produces byproducts that result in brown discoloration. Most cut fruit is treated with a food-safe wash of either citric acid, ascorbic acid, or companies like mine also make special formulations catered to specific fruits to delay this discoloration as it naturally happens pretty quickly after you cut fruit. When fruit is treated with an acidic wash, discoloration still happens, but much later, and the drop in pH causes the discoloration to be more yellow-green or sometimes pink in bananas instead of brown.
4 Comments
probably the same kind of thing as cut potato changing color. it’s fine.
I didn’t know they did and now I have to know damn you
Oxidation. Source- I am a coconut Dr.
I work in food preservation, specifically cut fruit! What you’re seeing is enzymatic discoloration. When you cut a fruit or vegetable you break the cell walls, releasing polyphenol oxidase an enzyme that reacts with oxygen and produces byproducts that result in brown discoloration. Most cut fruit is treated with a food-safe wash of either citric acid, ascorbic acid, or companies like mine also make special formulations catered to specific fruits to delay this discoloration as it naturally happens pretty quickly after you cut fruit. When fruit is treated with an acidic wash, discoloration still happens, but much later, and the drop in pH causes the discoloration to be more yellow-green or sometimes pink in bananas instead of brown.