Question 1
Fruits that are good sources of vitamin C include
◦ pineapple, apples, and limes.
◦ lemons, strawberries, and apricots.
◦ watermelon, peaches, and grapefruit.
◦ oranges, cantaloupe, and strawberries.
Question 2
How can the enzymatic browning of cut fruit be prevented?
◦ Use of bromelain
◦ Use of ethylene gas
◦ Addition of iron
◦ Addition of citric acid