A purple sweet potato $($PSP$)$ contains anthocyanins, phenolic acids, and polyphenol oxidase $($PPO$).$

Fact $1.$ Anthocyanins are a class of polyphenols that gives red color to the PSP$.$

Fact $2.$ In the presence of the enzyme PPO the phenolic acids will rapidly oxidize.

Fact $3.$ Anthocyanins are not a substrate for PPO.

Fact $4.$ When PPO is active, there is significant and rapid loss of red color in cut$/$diced PSP $($ie$.$ inverse correlation between PPO action and red color$).$

Discuss the role of PSP anthocyanins in the presence of PPO that leads to red color loss.

Answer $$how$$ and $$why$.$ Read and re$-$read the question carefully and do not repeat any of these facts in your response.