What do you call oxidized fruit?

I was just wondering if there was a specific term to refer to fruits when they have undergone oxidation. That is, their flesh turns a yellowish-brown. This usually happens when the fruit has been left in the open air. I seem to remember that a few years ago, someone told me it was called "rust". However, I think "rust" usually refers to a plant disease that is fungal, isn't it? Or does rust refer to both? I've searched up the dictionaries, but it doesn't seem to be so.

Is there a single term for this?

Solution 1:

Normally, this is just referred to as browning, or that the fruit (or vegetable) has turned brown. Per the recipes area at How Stuff Works:

the browning reaction results from the oxidation of phenolic compounds in the fruit under the action of an enzyme called polyphenol oxidase (PPO), which is common in plant tissues.

Solution 2:

An oxidized fruit is more likely to be called

ripe

or

overripe

than anything else. 'Rust' is a fungal organism like smut, blight, mold, mildew, or scum that actually grows on the fruit, and none of these are connected with ripeness or oxidation. They may of course occur at the same time (as well as bruising, when the fruit naturally falls off the branch).

Solution 3:

I've just heard the word "brown'.

The apples get brown after cutting, unless they are dipped in a water and lemon juice mixture to keep them from going brown.