{"id":87952,"date":"2025-06-01T06:58:26","date_gmt":"2025-06-01T06:58:26","guid":{"rendered":"https:\/\/exam.pscnotes.com\/mcq\/?p=87952"},"modified":"2025-06-01T06:58:26","modified_gmt":"2025-06-01T06:58:26","slug":"browning-of-the-chopped-apple-can-be-minimized-by","status":"publish","type":"post","link":"https:\/\/exam.pscnotes.com\/mcq\/browning-of-the-chopped-apple-can-be-minimized-by\/","title":{"rendered":"Browning of the chopped apple can be minimized by :"},"content":{"rendered":"

Browning of the chopped apple can be minimized by :<\/p>\n

[amp_mcq option1=”using table sugar.” option2=”preserving in a container.” option3=”using lemon juice.” option4=”using milk of magnesia.” correct=”option3″]<\/p>\n

\n
\n
This question was previously asked in<\/div>\n
UPSC NDA-1 – 2023<\/div>\n<\/div>\n
Download PDF<\/a>Attempt Online<\/a><\/div>\n<\/div>\n
\nThe correct answer is C) using lemon juice.
\n<\/section>\n
\nBrowning of chopped apples is caused by enzymatic oxidation, specifically the action of the enzyme polyphenol oxidase when exposed to oxygen. Lemon juice contains citric acid and ascorbic acid (Vitamin C). The acidity lowers the pH, which inhibits the enzyme’s activity, and ascorbic acid is an antioxidant that preferentially reacts with oxygen, preventing the oxidation of phenolic compounds.
\n<\/section>\n
\nOther methods to minimize browning include using other acidic solutions (like pineapple juice or vinegar), covering the apple surface to reduce oxygen exposure, or blanching (briefly heating) to denature the enzyme, although blanching can alter texture. Using milk of magnesia (a base) would increase the pH and likely promote enzymatic activity, worsening browning. Sugar might help reduce water activity but is not effective against enzymatic browning.
\n<\/section>\n","protected":false},"excerpt":{"rendered":"

Browning of the chopped apple can be minimized by : [amp_mcq option1=”using table sugar.” option2=”preserving in a container.” option3=”using lemon juice.” option4=”using milk of magnesia.” correct=”option3″] This question was previously asked in UPSC NDA-1 – 2023 Download PDFAttempt Online The correct answer is C) using lemon juice. Browning of chopped apples is caused by enzymatic … <\/p>\n

Detailed SolutionBrowning of the chopped apple can be minimized by :<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1093],"tags":[1105,1117,1118],"class_list":["post-87952","post","type-post","status-publish","format-standard","hentry","category-upsc-nda-1","tag-1105","tag-biology","tag-plant-physiology","no-featured-image-padding"],"yoast_head":"\nBrowning of the chopped apple can be minimized by :<\/title>\n<meta name=\"description\" content=\"The correct answer is C) using lemon juice. Browning of chopped apples is caused by enzymatic oxidation, specifically the action of the enzyme polyphenol oxidase when exposed to oxygen. Lemon juice contains citric acid and ascorbic acid (Vitamin C). The acidity lowers the pH, which inhibits the enzyme's activity, and ascorbic acid is an antioxidant that preferentially reacts with oxygen, preventing the oxidation of phenolic compounds.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/exam.pscnotes.com\/mcq\/browning-of-the-chopped-apple-can-be-minimized-by\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Browning of the chopped apple can be minimized by :\" \/>\n<meta property=\"og:description\" content=\"The correct answer is C) using lemon juice. Browning of chopped apples is caused by enzymatic oxidation, specifically the action of the enzyme polyphenol oxidase when exposed to oxygen. Lemon juice contains citric acid and ascorbic acid (Vitamin C). The acidity lowers the pH, which inhibits the enzyme's activity, and ascorbic acid is an antioxidant that preferentially reacts with oxygen, preventing the oxidation of phenolic compounds.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/exam.pscnotes.com\/mcq\/browning-of-the-chopped-apple-can-be-minimized-by\/\" \/>\n<meta property=\"og:site_name\" content=\"MCQ and Quiz for Exams\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-01T06:58:26+00:00\" \/>\n<meta name=\"author\" content=\"rawan239\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"rawan239\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Browning of the chopped apple can be minimized by :","description":"The correct answer is C) using lemon juice. 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