Question:
The type of browning reaction present in cut apples and brinjal is:
The type of browning reaction present in cut apples and brinjal is:
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Enzymic browning can be prevented by reducing the pH (using lemon juice) or by blanching, which denatures the PPO enzyme.
Updated On: Jul 4, 2026
- Ascorbic acid browning
- Enzymic browning
- Catalytic browning
- Non enzymic browning
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The Correct Option is B
Solution and Explanation
Concept:
Browning in foods is divided into enzymatic and non-enzymatic categories.
• Enzymic browning requires enzymes (like PPO) and oxygen.
• Non-enzymic browning includes Maillard reaction and Caramelization.
Step 1: Analyzing the process in cut fruits.
When an apple or brinjal is cut, the cell structure is damaged. This exposes the internal phenolic compounds to atmospheric oxygen.
Step 2: Identifying the role of enzymes.
The enzyme Polyphenol Oxidase (PPO) catalyzes the reaction. Phenolic compounds are oxidized to o-quinones.
Step 3: Formation of the brown pigment.
Quinones then polymerize to form melanin. Melanin is the dark brown pigment seen on the surface. Final Answer: (B)
• Enzymic browning requires enzymes (like PPO) and oxygen.
• Non-enzymic browning includes Maillard reaction and Caramelization.
Step 1: Analyzing the process in cut fruits.
When an apple or brinjal is cut, the cell structure is damaged. This exposes the internal phenolic compounds to atmospheric oxygen.
Step 2: Identifying the role of enzymes.
The enzyme Polyphenol Oxidase (PPO) catalyzes the reaction. Phenolic compounds are oxidized to o-quinones.
Step 3: Formation of the brown pigment.
Quinones then polymerize to form melanin. Melanin is the dark brown pigment seen on the surface. Final Answer: (B)
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