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Author Question: How does the dipping pretreatment prevent browning? What will be an ideal ... (Read 20 times)

P68T

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on: Aug 2, 2018
How does the dipping pretreatment prevent browning?
 
  What will be an ideal response?

Question 2

Explain why tomatoes and zucchini do not require a pretreatment.
 
  What will be an ideal response?

Question 3

What causes some fruits (like apples) to brown after they have been cut and exposed to the air? What is the reaction? Browning is call enzymatic browning. Apples contain an enzyme called polyphenol
 
  What will be an ideal response?


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al

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Reply #1 on: Aug 2, 2018
Answer to Question 1

The dipping pretreatment is an acid. It lowers the pH and thus prevents the action of the enzyme that causes browning.

Answer to Question 2

Tomatoes are acidic and do not brown when dehydrated. For zucchini the answers may vary but zucchini have lower amounts of phenolic compounds and/or less phenolase.

Answer to Question 3

oxidase or phenolase. In the presence of oxygen from the air, this enzyme catalyzes the formation in the biochemical conversion of plant phenolic compounds to brown pigments known as melanins.


P68T

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Reply 2 on: Aug 2, 2018
Great answer, keep it coming :)

mjenn52

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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