Oxidation occurs when cut fruit is exposed to which element?

Oxidation occurs when cut fruit is exposed to air because it contains oxygen, which reacts with phenolic compounds in the fruit. This reaction causes the fruit to brown, a process known as enzymatic browning. When the fruit’s cell structures are damaged by cutting, the polyphenol oxidase enzyme is released, facilitating this oxidation process. The presence of oxygen from the air promotes this reaction and leads to visible changes in color and flavor, as well as a decrease in nutritional value over time. Understanding this process is important for food preservation and quality, as methods to reduce exposure to air, such as storing cut fruit in airtight containers or using acidic solutions, can help maintain the fruit’s freshness.

The other factors listed do not directly cause oxidation in the same way as air does. Heat can accelerate the reactions but is not the primary factor; water is involved in hydration but does not initiate the oxidation process; light can contribute to degradation and spoilage but does not directly cause oxidation.