Tag: Fruit browning

Over 50% of global fruit and vegetable production is lost due to enzymatic browning, a reaction catalyzed by the polyphenol oxidase (PPO) enzyme. This enzyme, widely distributed in plants, animals, and fungi, causes cut fruits and vegetables to turn brown and can reduce the nutritional value of foods. Knowing what foods contain high levels of the polyphenol oxidase enzyme is crucial for home cooks and food manufacturers alike to preserve product appearance and nutritional content.

Ascorbic acid, commonly known as Vitamin C, is a vital antioxidant widely found in plants, which serves an essential regulatory role in fruit development and postharvest storage. The primary function of ascorbic acid in fruits is to prevent oxidation, which manifests as discoloration and loss of quality. This powerful ingredient can be used to prolong the freshness of fresh-cut, frozen, and canned fruits.

Did you know that enzymatic browning, the process where fruit turns brown after being cut, costs the food industry billions of dollars annually due to produce spoilage? This natural reaction is a common phenomenon for many fresh fruits affected by oxidation, where enzymes react with oxygen to change the food's color and texture.

Over 50% of the world's fruits and vegetables are lost to post-harvest decay, and a significant portion of this is due to unsightly browning. Ascorbic acid, commonly known as vitamin C, is a simple yet powerful tool used to combat this process, but why does ascorbic acid prevent browning in fruits and vegetables?

The familiar browning of a freshly sliced apple is caused by a chemical reaction involving the enzyme polyphenol oxidase (PPO). This process, known as enzymatic browning, is also active in numerous other fruits and vegetables, affecting their color, flavor, and texture. Understanding which fruits and vegetables contain a high level of polyphenol oxidase can help you better manage food preparation and preservation.