HORTICULTURE SCIENCE
FRUIT SCIENCE
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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the fruit is left on the table
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the fruit is cut or falls on the ground
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the fruit is put in the fridge
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the fruit is kept in acidic conditions (like lemon juice)
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Detailed explanation-1: -The enzymatic browning process is only triggered when PPO, phenolic compounds and oxygen come in contact with one another. This is exactly what happens when a fruit is cut, falls or is knocked around too much.
Detailed explanation-2: -Oxygen in the air can cause sliced fruit to brown, a process called enzymic browning (an oxidation reaction). Phenols and the enzyme phenolase are found in the cells of the apple, and when these are exposed to oxygen in the air, for example through slicing, the oxygen causes a reaction.
Detailed explanation-3: -Browning in fruits and vegetables is caused mainly by the enzyme PPO, which in the presence of oxygen catalyzes the oxidation of o-diphenols to o-quinones. Brown pigments are produced by the polymerization of o-quinones.