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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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