_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper, or through cooking or processing

Question

Quizplus · Accepted Answer

Vitamin C is highly reactive to air, heat, and alkali. When the fruit is exposed to any of these factors, its content of Vitamin C is reduced. Vitamin C is a water-soluble vitamin that is easily destroyed by exposure to air, heat, and certain chemicals like alkali and copper. Bruising or cutting fruit also increases its surface area and exposure to air, which can lead to a loss of vitamin C. Cooking or processing can also reduce vitamin C content in fruits. Therefore, option D is the correct choice.

_____ Content Is Reduced If Fruit Is Exposed to Air