Q73 / 270 · NDA 2023 (Phase 1) · General Ability

Browning of the chopped apple can be minimized by:

  • A
    using table sugar.
  • B
    preserving in a container.
  • Correct answer
    C
    using lemon juice.
  • D
    using milk of magnesia.

Solution

Browning of the chopped apple can be minimized by adding lemon juice or similar types of antioxidants. "Enzymatic browning of apple occurs when the sliced pieces are exposed to oxygen. This triggers an enzyme known as polyphenol oxidase (PPO) which oxidizes polyphenols in the apple's flesh and turn it into brown.

Hence, the correct answer is option: 'C'.

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