Question:
The enzyme responsible for browning of fresh-cut fruits is
The enzyme responsible for browning of fresh-cut fruits is
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PPO requires copper, phenolic substrate, and oxygen. Inhibitors include citric acid, ascorbic acid, sulfites, and blanching.
Updated On: Sep 15, 2026
- Pectinase
- Polyphenol oxidase
- Catalase
- Superoxide dismutase
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Cutting or physical bruising of fruit tissues ruptures cell membranes, exposing endogenous enzymes to phenolic substrates in the presence of oxygen.
Step 2: Detailed Explanation:
Polyphenol oxidase (PPO, also known as tyrosinase or catecholase) is a copper-containing enzyme that catalyzes the o-hydroxylation of monophenols and oxidation of diphenols to reactive ortho-quinones.
These quinones undergo non-enzymatic polymerization to form brown and dark insoluble melanin pigments.
Step 3: Final Answer:
Therefore, polyphenol oxidase is the enzyme responsible for browning in fresh-cut fruits.
Cutting or physical bruising of fruit tissues ruptures cell membranes, exposing endogenous enzymes to phenolic substrates in the presence of oxygen.
Step 2: Detailed Explanation:
Polyphenol oxidase (PPO, also known as tyrosinase or catecholase) is a copper-containing enzyme that catalyzes the o-hydroxylation of monophenols and oxidation of diphenols to reactive ortho-quinones.
These quinones undergo non-enzymatic polymerization to form brown and dark insoluble melanin pigments.
Step 3: Final Answer:
Therefore, polyphenol oxidase is the enzyme responsible for browning in fresh-cut fruits.
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