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BSC2010L Review Questions: 7. A freshly cut potato turns brown when left standing. Why do mashed potatoes stay white?
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Catecholase enzyme catalyzes the reaction of catechol and oxygen and is the enzyme that causes bruised or damaged fruit to turn brown. In the presence of catecholase, catechol is oxidized to form benzoquinone, which has a reddish brown color.

Potatoes contain catechol oxidase which acts on colorless catechol and converts it to brown-colored melanin. The browning that occurs when you cut and expose these items to air is a result of this reaction.

In mashed potatoes catechol is extracted that’s why they remain white.

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