apples
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OrangePippin-Scott
- Site Admin
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- Joined: Sun Jan 09, 2005 7:40 pm
Apples contain an enzyme called polyphenol oxidase (tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the apple. When an apple is cut or bruised, the fruit's cells are damaged allowing oxygen to react with these enzymes. The oxidation forms a rust on the surface.
Do reduce the oxidation one must deactivate the enzyme. This is done via heating/cooking the apple, by reducing the pH of the surface of the apple by adding lemon juice or another form of citric, or by sprinkling the surface with a preservative product. Alternatively, one can reduce the oxygen reaching the apple by soaking them in water or by vacuum packing the fruit.
Do reduce the oxidation one must deactivate the enzyme. This is done via heating/cooking the apple, by reducing the pH of the surface of the apple by adding lemon juice or another form of citric, or by sprinkling the surface with a preservative product. Alternatively, one can reduce the oxygen reaching the apple by soaking them in water or by vacuum packing the fruit.
need info for work
im a costarrican collage student doing a paper on importation of apples so i would really like to know if you can send some info like the price for central america and the amount of apples exported or something like that, thanks