Question:
Identify the chemical used to slow down the browning action of cut fruit.
Identify the chemical used to slow down the browning action of cut fruit.
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The chemical acts as an antioxidant that inhibits oxidising enzymes.
Updated On: Nov 12, 2026
- \(\text{SO}_{3}\)
- \(\text{SO}_{2}\)
- \(\text{H}_{2}\text{SO}_{4}\)
- \(\text{Na}_{2}\text{CO}_{3}\)
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept
Cut fruit turns brown because enzymes oxidise phenolic compounds in air.
Step 2: Role of sulphur dioxide
Sulphur dioxide and sulphites are antioxidants and preservatives. They inhibit the oxidising enzymes and slow browning.
Step 3: Compare
\(\text{SO}_3\) and \(\text{H}_2\text{SO}_4\) are corrosive, and \(\text{Na}_2\text{CO}_3\) is a base. None is used for this.
Final Answer:
Sulphur dioxide slows browning. \[ \boxed{\text{(B) }\text{SO}_{2}} \]
Cut fruit turns brown because enzymes oxidise phenolic compounds in air.
Step 2: Role of sulphur dioxide
Sulphur dioxide and sulphites are antioxidants and preservatives. They inhibit the oxidising enzymes and slow browning.
Step 3: Compare
\(\text{SO}_3\) and \(\text{H}_2\text{SO}_4\) are corrosive, and \(\text{Na}_2\text{CO}_3\) is a base. None is used for this.
Final Answer:
Sulphur dioxide slows browning. \[ \boxed{\text{(B) }\text{SO}_{2}} \]
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