Why are some raisins brown-colored and some raisins golden-colored?
a. Dark-colored raisins are darker because of heat treatment, which changes the pH of the fruit, thus darkening it.
b. Dark-colored raisins are treated with metal salts.
c. Light-colored raisins are often treated with sulfur dioxide, which prevents enzymatic browning.
d. Light-colored raisins are treated with ethylene gas to facilitate ripening.
Question 2
Enzymatic browning in fruits can be slowed down or inhibited by
a. refrigeration.
b. coating with a cream of tartar solution.
c. coating fruits with sugar or submerging in water.
d. dipping fruit in ascorbic acid or sulfur solutions.
e. all of the above answers are correct
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