What method would you use to prevent enzymatic deconstruction of nutrients in fruits and vegetables?

Question

Quizplus · Accepted Answer

Enzymatic deconstruction of nutrients in fruits and vegetables occurs more rapidly at higher temperatures, therefore chilling them right after picking is the best method to prevent this process. Soaking in water or storing at room temperature can actually accelerate the enzymatic breakdown. Canning can also prevent enzymatic breakdown but often involves high temperatures which can also result in loss of nutrients.

What Method Would You Use to Prevent Enzymatic Deconstruction of Nutrients