Question

Polyphenol oxidase is an enzyme that leads to

• A. Enzymatic browning of fruits and vegetables
• B. Enzymatic conversion of proteins into fats in fruits
• C. Enzyme that protects the fruits taste
• D. Enzyme that is used for artificial ripening of fruits

Hint:

To prevent enzymatic browning, fruits and vegetables can be treated with antioxidants like ascorbic acid or kept in low temperatures.

Answer 1

The Correct Option is A

Polyphenol oxidase catalyzes the oxidation of polyphenols in fruits and vegetables, leading to the formation of brown pigments, which is known as enzymatic browning. This reaction is responsible for the color change in many cut fruits.