Question

Sequentially arrange the steps involved in the enzymatic browning of fruits and vegetables: A. Formation of brown melanin compound through condensation and oxidation B. Nucleophilic reaction-O-quinones react with amino acid C. Tissue damages/ruptures cell component, releases PPOs-phenolic substrate D. Oxidation to quinones-PPO oxidizes diphenol to O-quinones E. O2 exposure activate PPO which catalyzes monophenol to diphenol

• A. C, D, E, B, A
• B. C, B, D, E, A
• C. C, A, D, B, E
• D. C, E, D, B, A

Hint:

Understanding this sequence can help in managing food browning by controlling factors such as oxygen exposure, temperature, and pH levels.

Answer 1

The Correct Option is D