Enzymatic Browning in Fruits & Vegetables - FoodTech Pathshala
Enzymatic Browning in Fruits & Vegetables - FoodTech Pathshala
Jan 3, 2020
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SOLVED:When fruits such as apples and pears are cut, the exposed parts begin to turn brown. This is the result of an oxidation reaction catalyzed by enzymes present in the fruit. Often the browning action can be prevented or slowed by adding a few drops of lemon juice to the exposed areas. What is the chemical basis for this treatment?
SOLVED:When fruits such as apples and pears are cut, the exposed pa…
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