Enzymatic browning in fruits can be slowed down or inhibited by

Question

Quizplus · Accepted Answer

Enzymatic browning in fruits is a common issue that can be slowed down or inhibited by various methods. Refrigeration slows down the enzymatic reactions by reducing the temperature. Coating fruits with a cream of tartar solution, sugar, or submerging in water can create a barrier that limits oxygen exposure, which is necessary for the browning reaction. Dipping fruit in ascorbic acid (vitamin C) or sulfur solutions acts as an antioxidant, neutralizing the enzymatic reaction that causes browning. Therefore, all the mentioned methods are effective in inhibiting or slowing down enzymatic browning in fruits.

Enzymatic Browning in Fruits Can Be Slowed Down or Inhibited