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      Question

      SO2 reduces non- enzymatic browning by:

      >a.    Inactivating polyphenol oxidase b.    Reacting with aldehyde group of sugars c.    Reacting with the alcoholic group of the sugar d.    All of the above
      A Only A is correct Correct Answer Incorrect Answer
      B Only B is correct Correct Answer Incorrect Answer
      C A & B are correct Correct Answer Incorrect Answer
      D C & D are correct Correct Answer Incorrect Answer
      E All are correct Correct Answer Incorrect Answer

      Solution

      SO2 gas is mainly used to prevent browning in foods, especially in fruits and vegetables, by  inhibiting the enzyme polyphenol oxidase (PPO) . In addition, SO2 acts as a powerful antimicrobial agent to prevent spoilage by microorganisms.

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