Which fruit is particularly affected by oxidation?

Bananas are particularly affected by oxidation due to their high levels of enzymes such as polyphenol oxidase. When the fruit is cut or bruised, these enzymes react with oxygen in the air, leading to a browning reaction. This process not only alters the appearance of the fruit but can also affect its flavor and nutritional value over time. The visible browning on a banana indicates the rapid oxidation process that occurs, making it a prime example of a fruit that undergoes significant oxidation. In contrast, while other fruits do also experience oxidation, bananas tend to show this effect much more quickly and visibly than the others listed.