_____ content is reduced if fruit is exposed to air by bruising ...

[Yi-Chen]

_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper through cooking or processing.
 a. Glucose and fructose
  b. Diphenylisatin
  c. Soluble fiber
  d. Vitamin C
  e. Iron and potassium

Question 2

Enzymatic browning in fruit is catalyzed by
 a. melanins.
  b. polyphenol oxidase.
  c. cellulase and hemicellulase.
  d. all of the above answers are correct
  e. none of the above answers is correct

[sultansheikh]

Answer to Question 1

d

Answer to Question 2

b

[Yi-Chen]

Thanks for the timely response, appreciate it

[Dominic]

Excellent