Question

Which of the following is/are inhibitor(s) of enzymatic browning in peeled potatoes?

• A. Citric acid
• B. EDTA
• C. Mannitol
• D. Ascorbic acid

Hint:

Enzymatic browning can be controlled by pH reduction, chelating agents, or antioxidants (reducing agents). Remember: Citric acid, EDTA, and Ascorbic acid are standard inhibitors.

Answer 1

The Correct Option is A, B, D

Step 1: Understanding enzymatic browning.
Enzymatic browning in potatoes is mainly caused by polyphenol oxidase (PPO) catalyzing the oxidation of phenolic compounds to quinones, which polymerize to brown pigments. Inhibitors act by lowering pH, chelating copper (enzyme cofactor), or reducing quinones.


Step 2: Check each option.
- Citric acid: Lowers pH and chelates metal ions, inhibiting PPO.
- EDTA: Strong chelating agent, binds copper ions essential for PPO activity.
- Mannitol: Sugar alcohol, does not directly inhibit PPO or browning.
- Ascorbic acid: Acts as a reducing agent, converts quinones back to phenolics, preventing browning.


Step 3: Correct set.
Thus, inhibitors are Citric acid, EDTA, and Ascorbic acid.
Final Answer:
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