You are interested in using a preservative that will prevent fruits from undergoing changes in color and flavor caused by exposure to oxygen in the air. Which of the following would you use?

Question

Quizplus · Accepted Answer

Vitamin C is a natural antioxidant that can prevent oxidation and color changes in fruits. It also helps to maintain the flavor and nutritional value of the fruit. Nitrites are not suitable for preserving fruits as they are primarily used for preserving meats. Tartrazine is a yellow food coloring agent and has no preservative properties. Salt can be used to preserve fruits, but it may alter the taste and texture of the fruit. Vitamin C is the best choice for preserving fruits while maintaining their color and flavor.

You Are Interested in Using a Preservative That Will Prevent