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La polifenoloxidasa es un enzima capaz de oxidar los polifenoles en presencia de oxigeno y así es responsable del pardeamiento (oscurecimiento) que sufren los frutos, como la manzana, a los pocos minutos de haberlos cortado. Este pardeamiento se puede evitar reduciendo el acceso de la enzima al sustrato, en este caso el oxigeno, o añadiendo compuestos ácidos, o calentando durante cinco minutos en agua hirviendo. Explique razonadamente por qué no se produce el pardeamiento en estos tres casos.

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