HORTICULTURE SCIENCE
FRUIT SCIENCE
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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removing the PPO enzyme from fruits (genetically modified)
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wrapping the fruit in paper
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keeping the fruit in acidic conditions
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keeping the fruit in cold conditions
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Detailed explanation-1: -Physical methods to regulate enzymatic browning include thermal treatment, prevention of oxygen exposure, use of low temperature, and irradiation.
Detailed explanation-2: -The most important factors that determine the rate of enzymatic browning of vegetables and fruits are the concentration of both active PPO and phenolic compounds present, the pH, the temperature and the oxygen availability of the tissue.
Detailed explanation-3: -The water reduces contact with oxygen and prevents enzymatic browning. Cooking fruits or vegetables inactivates (destroys) the PPO enzyme, and enzymatic browning will no longer occur. Refrigeration can slow enzymatic browning. At temperatures below 7 °C the PPO enzyme activity is inhibited (but not inactivated).