Why are some raisins brown-colored and some raisins ...

[Capo]

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

[matt]

Answer to Question 1

c

Answer to Question 2

e

[Capo]

Gracias!

[mcabuhat]

Thanks for the timely response, appreciate it