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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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