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Author Question: Why are some raisins brown-colored and some raisins golden-colored? a. Dark-colored raisins are ... (Read 123 times)

Capo

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on: Aug 19, 2018
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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matt

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Reply #1 on: Aug 19, 2018
Answer to Question 1

c

Answer to Question 2

e


Capo

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Reply 2 on: Aug 19, 2018
Excellent

epscape

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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