Problem:

Then potatoes are peeled, the enzyme polyphenol oxidase causes discoloration by catalyzing the oxidation of certain molecules, using O2 as a substrate.

Required:

Question: Explain the following observations:

A: if potatoes are peeled under water and kept there, browning is reduced.

B: potatoes that have been boiled at 100 degrees C and then sliced do not turn brown

C: If lemon juice (pH3) is applied to newly peeled potatoes, they do not brown.

Explain thoroughly.