Browning of the chopped apple can be minimized by:
- A.using table sugar.
- B.preserving in a container.
- C.using lemon juice.
- D.using milk of magnesia.
Show answer
Lemon juice is acidic and rich in vitamin C, which together slow the enzyme reaction that browns cut apple. When an apple is cut, the enzyme polyphenol oxidase in its cells meets oxygen in the air and oxidises the fruit's phenolic compounds into brown pigments (melanins).
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