/klawr"euh jen"ik, klohr"-, klawr'-, klohr'-/ , Biochem.
a colorless crystalline acid, C 16 H 18 O 9 , that is important in plant metabolism and is purportedly responsible for the browning or blackening of cut apples, potatoes, and other fruits and vegetables.
[ 1885-90; CHLORO- 1 + -GENIC; so named because in an ammonia solution it turns green when exposed to air ]