Foods High in PPOs and How to Prevent Enzymatic Browning
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3 min read
Polyphenol oxidase (PPO), the enzyme responsible for enzymatic browning, is widely distributed throughout the plant and animal kingdoms. This natural reaction causes freshly cut fruits and vegetables to turn brown when exposed to oxygen, impacting both their appearance and nutritional value. Understanding which foods are high in PPOs and what triggers their activity is key to preserving food quality at home and in the food industry.
