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preventing discolouration in fruit and vegetables - Coggle Diagram
preventing discolouration in fruit and vegetables
enzymatic browning
darken in colour
wrinkled
largest cause for quality loss
responsible for 50% of waste in browning food worldwide
ways of prevention
acid
lemon
kills PPO by lowering pH
PPO inactive bellow 3 pH
blocking oxgen
cling film
submerging with water
PPO cannot react without oxygen
heat treatment
blanching
boiling water dentures PPO permenantly
cold temperatures
fridge
slows reaction but cannot stop all together
genetic level
arctic apples
only sold in america and canada
PPO genes dameged
experiment
fruits and veg used
apples
bananas
potatoes
peaches
ways of prevention used
blanching
lemon
cling film
ice water
types of fruit and vegetables that are effected
apples
bannanas
avacados
pears
potatoes
lettuce
oxidation
cause a reduction in vitamins
vitamin C etc.
enzymatic activity
enzymes
polyphenol oxidase (PPO)
mixes with oxygen
creates melanin
Peroxidase (POD)
reduces hydrogen peroxide to water
acts as a catalyst for the browning process