New Enroll here to Join NaBFID Analyst Into Class on May 6

    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.

    Practice Next