Why does apple become dry after cutting?

Apples become dry after cutting due to a process known as enzymatic browning. This process occurs when the apple's cells are damaged, releasing enzymes that react with compounds called polyphenols to produce brown pigments. These pigments are responsible for the characteristic browning of cut apples.

Several factors contribute to the rate at which apples brown:

- Enzyme activity: The activity of the enzymes responsible for browning increases as the apple ripens. This is why ripe apples tend to brown more quickly than unripe apples.

- Oxygen exposure: Oxygen is required for the enzymatic browning reaction to occur. Therefore, cut apples exposed to air will brown more quickly than those kept in an airtight container.

- Temperature: Browning also occurs faster at higher temperatures. This is why cut apples should be stored in the refrigerator to slow down the browning process.

Some other factors like variety and storage conditions also influence the rate of browning in apples.