Which plastic wrap could have caused the browning effect and why
The plastic wrap that could have caused the browning effect is a low-quality plastic wrap that does not have sufficient oxygen permeability. This type of plastic wrap does not allow enough air to pass through, resulting in a lack of oxygen exposure to the surface of the food.
When certain fruits and vegetables are exposed to oxygen, an enzyme called polyphenol oxidase reacts and causes them to turn brown. This oxidation process is responsible for the browning effect on sliced apples, bananas, and other similar foods.
Higher-quality plastic wraps are designed with micro-perforations or are made from materials that allow for better oxygen transmission. These wraps promote better air circulation and minimize the browning effect on food.
In summary, a plastic wrap with poor oxygen permeability could potentially cause the browning effect by restricting airflow and preventing the necessary oxygen exposure to fruits and vegetables.