Why does potato turns brown?

The browning of potatoes is a natural process caused by an enzyme called polyphenol oxidase, which is activated when the potato is cut or bruised. This enzyme reacts with compounds in the potato called polyphenols, causing them to oxidize and turn brown.

The rate at which potatoes brown can be affected by several factors, including the variety of potato, the maturity of the potato, and the storage conditions. Some varieties of potatoes, such as russet potatoes, are more prone to browning than others, such as white potatoes. Younger potatoes also tend to brown more quickly than older potatoes.

The storage conditions can also affect the rate at which potatoes brown. Potatoes that are stored at room temperature will brown more quickly than potatoes that are stored in a cool, dark place.

There are a few things that can be done to prevent or slow down the browning of potatoes. One is to store them in a cool, dark place. Another is to cut them into smaller pieces, as this will expose more surface area to the air and cause them to brown more quickly. Finally, you can add an acid, such as lemon juice or vinegar, to the potatoes. This will help to inhibit the activity of the polyphenol oxidase enzyme and slow down the browning process.