Sat, 02 May 2026 15:30:47 +0000

This Simple Trick Reveals the Reason for Red Browning—Avoid a Full Harvest Loss! Have you ever noticed alarming red or brown coloration developing on your fruits and vegetables? That reddish-brown discoloration isn’t just an aesthetic issue—it often signals underlying problems that could lead to full harvest loss. But here’s the good news: this common red browning might be preventable with one simple, science-backed technique. Understanding Red Browning in Crops Red browning in produce, especially in apples, tomatoes, potatoes, and leafy greens, typically results from enzymatic browning—not disease in most cases. This process occurs when oxygen interacts with polyphenol oxidase (PPO) enzymes in the plant tissue, triggering a reaction that produces melanin-like pigments. While superficial, this discoloration reflects deeper stressors such as mechanical damage, temperature fluctuations, exposure to air, or nutrient imbalances. Left unchecked, it can spoil entire batches and cut yields significantly.