Browning
Not due
Microorganisms spoil slower,not found inside apple
Soak
apple into phenol(kills microorganisms)and compare-no change in browning
Temperature
destroys enzymes-heated apple doesn't brown
needs
air-quinone is formed from oxygen
ascorbic
acid prevents browning because reduces(antioxidant)
Enzyme
active pH 6-8.Citric acid occurs naturally&doesn't affect taste.SO2 is an
enzy.inhibitor
Browning
control:
1Reduce
concentration of substrate by selecting apples or genetically
2Excluding
oxygen+adding antioxidant
3Inactivating
enzyme by heating,adjusting pH,adding inhibitors,altering conc.of reaction soln